Ingredients
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4 cups (1 pound/455 g) cubed eggplant(about 1½ whole)
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2 tablespoons plus 1 teaspoon Sea saltfine
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2 egg yolks
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¼ cup plus 2 tablespoons (1½ ounces/40 g) grated Parmesan cheese
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⅓ cup plus ¼ cup (2¼ ounces/65 g) almond mealdivided
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2 tablespoons parsleychopped fresh,plus more for garnish
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½ teaspoon Garlic powder
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½ teaspoon Ground black pepperdivided
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36 mini Bocconcini mozzarella balls(12.7 ounces/360 g)
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2 whole eggs
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for frying refined coconut oilLard, duck fat
Directions
Yield: 36 balls (6 per serving)
On a recent trip to Italy, I tasted a dish similar to this one, and it blew my mind! I knew I had to re-create it once I got back home—and I had to include it in this book. I like to deep-fry these savory little mozzarella balls, but you can also make them in an air-fryer.
Ingredients:
4 cups (1 pound/455 g) cubed eggplant (about 1½ whole)
2 tablespoons plus 1 teaspoon fine sea salt, divided
2 egg yolks
¼ cup plus 2 tablespoons (1½ ounces/40 g) grated Parmesan cheese
⅓ cup plus ¼ cup (2¼ ounces/65 g) almond meal, divided
2 tablespoons chopped fresh parsley, plus more for garnish
½ teaspoon garlic powder
½ teaspoon ground black pepper, divided
36 mini bocconcini mozzarella balls (12.7 ounces/360 g)
2 whole eggs
Lard, duck fat, or refined coconut oil, for frying
Directions:
- Place the eggplant in a colander or on a bed of paper towels. Sprinkle on both sides with 2 tablespoons of the salt and let sit for 10 to 15 minutes. Wipe well with paper towels to remove the salt and to dry the eggplant.
- Preheat the oven to 350°F (177°C). Spray a rimmed baking sheet with cooking spray.
- Spread the cubed eggplant in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, until softened.
- Transfer the cooked eggplant to a food processor and pulse for a few minutes to puree.
- Scrape the pureed eggplant into a mixing bowl, then add the egg yolks, Parmesan, ¼ cup (1 ounce/28 g) of the almond meal, parsley, garlic powder, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Mix until well combined.
- Using a small spoon, make 36 small balls of the eggplant mixture. With moistened hands, place one bocconcino inside each ball, rolling so the cheese is well covered. Set aside on a plate.
- In a bowl, whisk the whole eggs with a fork. In a shallow dish, combine the remaining ⅓ cup (1¼ ounces/35 g) of almond meal, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of pepper.
- Dip each ball into the eggs, then roll in the almond meal mixture. Place the coated balls on a plate and refrigerate for 15 to 20 minutes.
- In a deep-fryer or heavy skillet, heat about ¾ inch (2 cm) of lard to 338°F (170°C). Fry the cheese balls for 2 to 3 minutes, then remove from the oil.
- Increase the oil temperature to 375°F (190°C) and fry the balls again for 1 to 2 minutes, until golden brown. Remove from the oil and set on paper towels to drain. Garnish with chopped parsley before serving.
