Saturday, 22 May 2010

Aubergine meatballs and arrabiata sauce

The following recipe is another product of too many hours spent watching the Good Food Channel. The original recipe for polpette di malanzane, or aubergine meatballs, was by Catherine Fulvio. This is my version.


2 large aubergines
4 cloves of crushed garlic
100g of grated pecorino, parmesan or finely crumbled feta
250g breadcrumbs
1 tablespoon of chopped mint
1 tablespoon of chopped oregano, or half a tablespoon of dried oregano
1 egg
Salt and pepper
Olive or sunflower oil for frying

Arrabiata sauce

2 x 400g cans of chopped tomatoes
1 tablespoon of tomato puree
4 cloves of crushed garlic
Half a teaspoon of dried red chili flakes
Juice of 1 lemon
Olive oil

Put the aubergines on a baking tray and then place under a very hot grill, turning occasionally, until the skin is charred. Set to one side and allow to cool. Once the aubergines have cooled, slit the skin open and scoop out the flesh onto a chopping board. Chop finely and then place in a bowl. Add the herbs, garlic, egg and cheese, season with salt and pepper, and then stir to incorporate all of the ingredients. Then add the breadcrumbs and stir until fully incorporated. Next, shape the balls by scooping out teaspoon-sized pieces of the mixture and rolling them into balls in your hand. Place on a tray or plate and set to one side until you have shaped all the mixture. Next, heat the oil in a large frying pan. Once the oil is hot enough, carefully drop the balls into the hot oil. They will take a couple of minutes to cook on each side. Turn them to cook the other side so that they are browned all over. Remove from the pan and place the cooked balls on a baking tray while you cook the remaining balls in batches.

Once you have cooked all the aubergine meatballs, make the arrabiata sauce. Fry the garlic gently in olive oil, then add the tomatoes, tomato puree, lemon juice and chili. Season with salt and stir until the sauce is simmering. Next, add all the aubergine meatballs to the pan and stir so that they are coated in sauce. Continue cooking for a few minutes to ensure the balls are heated through.

Serve with pasta and freshly grated pecorino or parmesan. Serves 4.

No comments:

Post a Comment