Eggplant and Porcini Meatballs in Tomato Sauce
By Ammerie
Ingredients
- 1 large eggplant
- 1 ounce dried porcini mushrooms
- boiling water
- 1/4 cup extra-virgin olive oil
- 1 small onion, minced
- 4 garlic cloves, finely grated
- Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices
- 2 tablespoons chopped basil plus leaves for garnish
- salt and pepper
- 3 cups fresh bread crumbs
- 2 large eggs, beaten
- 2 ounces Pecorino Romano cheese, plus more for serving
- 1 tablespoon flatleaf parsley
- flour for coating
- oil for frying
Details
Preparation
Step 1
1. Preheat the oven to 350. Prick the eggplant all over with a fork and set it on a baking sheet. Roast in the center of the oven for 1 hour until very soft and collapsed. Let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Discard the skin.
2. Meanwhile, in a heatproof bowl, cover the porcini with 1 1/2 cups boiling water and let stand until softened, 30 minutes; drain, reserving the soaking liquid. Rinse the porcini to remove any grit. Finely chop them.
3.In an enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and half of the garlic and cook over moderately high heat, stirring, until softened, 5 minutes. Add the tomato puree and pour in the porcini soaking liquid, stopping before reaching the grit; bring to a boil. Simmer over moderately low heat, stirring, until thickened, 1 hour. Add half of the chopped basil and season with salt and pepper.
4. Fold the chopped porcini, breadcrumbs, eggs, 2 ounces of hte cheese, parsley and the remaining garlic and chopped basil into the eggplant. Season with 1 teaspoon of salt and 1/2 teaspoon pepper.
5. Line a baking sheet with wax paper. Form the eggplant mixture into twenty 1 3/4 inch balls, rolling tightly. Dust the balls with flour and refrigerate for 20 minutes.
6. In a large nonstick skillet, heat hte 1/2 inch of oil. Add half of the meatballs at a time and cook over moderately high heat turning occassionally, until browned all over, about 8 mintues. Drain on paper towels. Add the meatballs to the tomato sauce and simmer for 5 minutes. Garnish with basil leaves and serve with crusty bread and grated cheese.
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