Eggplant and Minced Meat Meatballs

Method

1. Cut the eggplant lengthwise into 1 cm thick slices, then into strips, then into small cubes.
2. In a pan, heat a knob of clarified butter (or olive oil). Add the eggplant, season with salt, and cook over high heat until sizzling. Lower the heat, cover, and cook for 8-10 minutes until the eggplant becomes translucent, stirring occasionally. Do not add water.
3. Transfer the cooked eggplant to a bowl with the minced beef.
4. Add the whole egg and mix well.
5. Remove the skin and germ from the garlic clove, crush it with a garlic press, and add to the mixture.
6. Add a couple of handfuls of chopped parsley, a pinch of nutmeg, a pinch of pepper, and a few basil leaves torn by hand. Mix well.
7. Add the grated Parmigiano Reggiano and the grated scamorza. Mix.
8. Now season with salt to taste; the chef suggests smelling the mixture or tasting a small piece to adjust.
9. Add about 30 g of breadcrumbs (three quarters of the total) and mix with a spoon to absorb excess moisture.
10. Add the remaining breadcrumbs and knead by hand for 3-4 minutes to release gluten and starch. If too sticky, add a little more breadcrumbs, but avoid making it gummy.
11. Take a portion of the mixture and form meatballs. The mixture should leave your hands clean.
12. For the fried method: Heat peanut oil to 160°C. Coat the meatballs with breadcrumbs, then fry for 4-5 minutes without overcrowding. Drain on paper towels.
13. For the pan-fried method: Flatten the meatballs slightly. Heat a pan with enough clarified butter (or olive oil) to cover the bottom. Place the flattened meatballs in the pan, cook over high heat initially, then cover and cook over medium heat for 7-8 minutes, turning occasionally, until cooked through and golden.
14. Serve the meatballs hot or cold; they are delicious as a snack, in a sandwich, or as a main dish.