Aubergine balls in tomato sauce with bread

Ingredients

For 1 serving

• Eggplant300 g
• Bread80 g
• Pecorino15 g
• Eggs1
• Basil4 g
• Tomato passata150 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Bring a finger of water to the boil in a pan fitted with a steamer basket. Wash and trim the aubergine and cut it into cubes of about 2 cm, skin on.
2. Steam the cubes, covered, for 10 minutes, until very soft; let them cool slightly, then squeeze them well with your hands or in a tea towel to get rid of the water.
3. Meanwhile finely crumble half the bread, grate the pecorino and tear half the basil.
4. Chop the aubergine with a knife and mix it with the crumbled bread, pecorino, egg, basil and a pinch of salt until it holds together; with wet hands shape 6 balls.
5. Heat the extra virgin olive oil in a pan over medium heat and brown the balls for 3 minutes, turning gently, until golden.
6. Pour in the passata, season with salt, cover and cook over low heat for 10 minutes, until the sauce has thickened and the balls are firm. Finish with the remaining basil and serve with the rest of the bread.