Name: Eggplant & Porcini Meatballs In Tomato Sauce Recipe
Total time: 120 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Eggplant & Porcini Meatballs In Tomato Sauce

How to make Eggplant & Porcini Meatballs In Tomato Sauce Recipe

Domenica Marchetti

Crawler

Italian

<p>Learn how to make Eggplant & Porcini Meatballs In Tomato Sauce</p>

Non Vegetarian

Large eggplant

Dried Porcini Mushrooms

Boiling water

Extra virgin olive oil

Small onion,  minced

Garlic cloves,  finely grated

Two cans imported whole italian tomatoes,  seeded and pureed with their juices

Chopped basil,  plus leaves for garnish

Salt

Freshly ground pepper

Fresh Bread Crumbs

Large Eggs,  Beaten

Pecorino romano cheese,  freshly grated,  plus more for serving

Chopped flat leaf parsley

All purpose flour,  for coating

Vegetable Oil,  For Frying

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.

step 1

Meanwhile, in a heatproof bowl, cover the porcini with 1 1/2 cups of boiling water and let stand until softened, 30 minutes; drain, reserving the soaking liquid. Rinse the porcini to remove any grit. Finely chop the porcini.

step 2

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.

step 3

Fold the chopped porcini, bread crumbs, eggs, 2 ounces of cheese, parsley and the remaining garlic and chopped basil into the eggplant. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

step 4

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.

step 5

In a large nonstick skillet, heat 1/2 inch of vegetable oil. Add half of the meatballs at a time and cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes. Drain on paper towels. Add the meatballs to the tomato sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with crusty bread and grated cheese.

step 6

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