If you loved my family recipe of classics SICILIAN EGGPLANT MEATBALLS, that are in VIDEO RECIPE on my You Tube channel, you'll love this variant: Sicilian eggplant meatballs with gravy. Soft, tasty, fried and then drowned in a tomato sauce with garlic and fresh basil.
Eggplant meatballs in tomato sauce, some advice
In Sicily, aubergines are a serious matter, but if you can find the traditional eggplant meatballs at the restaurant, amidst the usual kaleidoscope of appetizers of Sicilian cuisine, those with sauce are a home preparation. This, In fact, it's a family recipe and I'd like you to try it as it is, to feel the taste that I'm used to hearing me all my life. Normally I read the aubergines and then leave them in a schoolboy to lose excess water. But you can also steam them, in order to speed up the times, since they absorb less water. Or, If you have it, microwaved.
The meatballs should be breaded in flour and strictly fried before being added to the tomato sauce. Beware of this phase: the meatballs are delicate and you have to be careful when you turn them. I have no other recommendations to make, except that prepare so many slices of roasted homemade bread on the grill to make the shoe. Or, Sicilian style, use the sauce and some advanced meatballs to season the pasta. A treat for connoisseurs, some’ how to season the dough with the last slice of EGGPLANT PARMIGIANA Remained.
Among the thousand recipes with aubergines, those RIPIENE AL SUGO and scented with mint (mulinciane abbuttunate), are a beautiful tradition of my island, one of those memory dishes that I don't want to forget. I recommend, if you like meatballs of any kind, have a look at all my RECIPES OF MEATBALLS and above all mySICILIAN RECIPES and atRECIPES WITH EGGPLANT. Surely you will find some gluttony that may interest you. Have a good day!
EGGPLANT MEATBALLS WITH GRAVYPrint This
- FOR MEATBALLS:
- 2 Eggplant
- 1 egg
- 60 grams of shredded PDO parmigiano Reggiano
- 40 grams of grated Roman pecorino Dop
- 80 grams of breadcrumbs
- 1 clove garlic, minced
- salt and pepper, to taste
- mint and/or basil, to taste
- flour, just enough to coat the meatballs
- peanut oil for frying, to taste
- FOR THE SAUCE:
- 350 ml of tomato puree
- Salt, to taste
- a small piece of chili pepper
- extra virgin olive oil, to taste
- fresh basil, to taste
First, take a look at the VIDEO RECIPE eggplant meatballs, so some of the work will already be almost done.
Clean the aubergines by removing the pigeon and cut into cubes. Boil them in boiling salted water for 15 minutes or until they become translucent. You can also steam them or microwave them, in this way they will absorb less water and reduce the period during which they will have to lose liquid.
Drain the eggplant and put them in a colander with a weight above: should lose more water can. I suggest you let them drain for a couple of hours, pressing the surface every now and then.
Put the eggplant pulp in a bowl. Add chopped garlic and herbs, then the egg, Parmesan cheese and breadcrumbs. Add salt and pepper and stir to mix the dough. I suggest you prepare the dough in advance and leave it for a couple of hours in the refrigerator, so you'll form the meatballs much more easily.
While the mixture firms in the refrigerator, prepare the tomato sauce. Brown the garlic and a small piece of chilli in extra virgin olive oil and add the tomato purée, salt and plenty of basil. Cover and cook for 10 minutes.
Form with wet hands of round and large eggplant meatballs when a ping pong ball. Bread them in flour and fry them in peanut oil. Use an essential KITCHEN THERMOMETER and check that the temperature is around 165 degrees for a perfect fried. Once all the meatballs are fried, put them in the sauce gently. Continue cooking for another 10 minutes. Serve the Sicilian meatballs of eggplant with sauce with plenty of toasted homemade bread and don't forget to use what will advance to season the pasta. Bon appétit!