Fried Eggplant Meatballs

Method

1. Preheat the oven to 200°C.
2. Place the eggplants on a baking tray and roast for 30-40 minutes until soft and wilted.
3. Meanwhile, heat olive oil and chili pepper in a pan.
4. Add cherry tomatoes cut into pieces and let them char slightly.
5. Deglaze with water, scraping the bottom of the pan.
6. Add tomato puree and a pinch of salt, then cook for 10 minutes.
7. Blend the sauce to your desired consistency (or leave chunky).
8. Once the eggplants are cooked, place them in a bowl and cover with plastic wrap to steam. After a few minutes, press out excess liquid.
9. Chop the eggplants on a cutting board, removing any large burnt bits.
10. Add chopped parsley, salt, pepper, lemon zest, pecorino cheese, one egg, and breadcrumbs. Mix well.
11. Shape the mixture into small meatballs (polpettine).
12. Prepare a light batter with flour and water.
13. Dip each meatball into the batter, then coat with breadcrumbs.
14. Heat seed oil to 180°C and fry the meatballs until golden and crispy.
15. Drain on paper towels and sprinkle with salt.
16. Serve with the spicy tomato sauce and grated pecorino on top.