Baked aubergine and pecorino balls with tomato salad

Ingredients

For 1 serving

• Eggplant300 g
• Eggs1
• Pecorino20 g
• Breadcrumbs30 g
• Basilto taste
• Garlic1 clove
• Tomatoes200 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: July – September

Method

1. Wash and trim the aubergines and cut them into roughly 2 cm cubes; steam for 15 minutes, until very soft. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Put the aubergine in a sieve, let it cool slightly and squeeze it well with your hands or in a tea towel: the more water you remove, the better the balls hold together.
3. Chop it with a knife and mix it with the egg, grated pecorino, breadcrumbs, very finely chopped garlic clove, torn basil and a grind of black pepper; pecorino is salty, so taste before salting. Add a pinch more breadcrumbs if the mixture is too soft.
4. With wet hands shape 8 balls, flatten them slightly and place them on the tray; brush them with half the oil.
5. Bake for 20 minutes, turning them halfway, until golden and crisp outside.
6. Meanwhile wash the tomatoes, cut them into wedges and dress with the remaining oil and a pinch of salt; serve them with the aubergine balls.