Yield: 4 servings
|2 \N||Aubergines; cut into small dice|
|\N \N||Salt and pepper|
|3 tablespoons||Olive oil|
|3 \N||Free range eggs; beaten|
|75 grams||Parmesan. grated; (2 1/2oz)|
|30 grams||Pecorino; grated (1oz)|
|200 grams||Mozzarella; cut into tiny dice|
|\N \N||; (7oz)|
|400 grams||Dry breadcrumbs; (14oz)|
|100 grams||Pine nuts; finely chopped (3|
|\N \N||; 1/2oz)|
|\N \N||A handful of fresh flat leaf parsley; finely chopped|
|1 \N||Rosemary sprig; leaves stripped and|
|\N \N||; finely chopped|
|1 \N||Garlic clove; peeled and finely|
|\N \N||; chopped|
Pre-heat the oven to 200øC/400øF/gas mark6 Begin by degorging the aubergines. Put them in a colander and sprinkle with 2 tsp of salt. Mix the salt and the aubergine dice together with your hands and leave to degorge for half an hour. Then put them in a clean tea towel and gently squeeze them dry.
Warm the olive oil in your largest frying pan and, when it is hot, add the aubergine dice and stir fry briskly until golden. You may have to do this in batches if you do not possess the requisite size pan.
Put the rest of the ingredients with the fried aubergine dice into a bowl and mix until well combined. Form the mixture in polpette about the size and shape of a damson plum. Arrange them on an oiled baking tray and cook in the oven until hot and golden.
Serve at once, either in solitary splendour or on a bed of rocket, or in tandem with your very best tomato and basil sauce and lots of parmesan shavings.
Converted by MC_Buster.
Per serving: 597 Calories (kcal); 25g Total Fat; (38% calories from fat); 17g Protein; 76g Carbohydrate; 0mg Cholesterol; 863mg Sodium Food Exchanges: 5 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.