Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Balls
Tomato sauce
Utensils
One wide ovenproof dish (holding approx. 2 l)
How it's done
Aubergines
Place the aubergines on a baking tray lined with baking paper.
To bake
Approx. 1 hr. in the centre of an oven .preheated to 220 °C. Turn the aubergines over halfway through cooking. Remove from the oven, leave the aubergines to cool.
Balls
Skin the aubergines, finely chop the aubergine flesh, place in a sieve and drain for at least 30 mins. Place the aubergine flesh in a bowl along with the egg, ricotta, breadcrumbs, Parmesan, basil and parsley, season and knead by hand to form a homogeneous mass. Cover and chill for approx. 1 hr. Shape the mass into approx. 20 small balls.
To fry
Heat the oil in a wide non-stick frying pan. Add the balls, reduce the heat, fry all over for approx. 10 mins.
Tomato sauce
Mix the tomatoes, water, garlic, oil, sugar, salt and pepper in the dish. Add the aubergine balls to the sauce. Top with the mozzarella, Parmesan and basil leaves.
Finish in the oven
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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