Aubergine and ricotta balls in a rich tomato sauce
Another one of Ottolenghi’s recipes and this one is my favourite so far. It’s like parmigiana in ball form and it’s sooooo great. I served mine with spaghetti. The recipe is available on the guardian but I’ve also written my version out for you (removed the olives). Save to recreate!
Ingredients (serves 4):
90g fresh breadcrumbs, toasted and finely chopped
4 aubergines, cut into 2½cm cubes
150ml olive oil
Salt and pepper
100g parmesan, finely grated
2½ tbsp parsley, finely chopped
1 egg yolk
1.5 tbsp plain flour
6 garlic cloves, crushed
4 tbsp chopped basil leaves
1.5 tuna chopped tomatoes
1.5 tsp tomato paste
1.5 tsp caster sugar
.5 tsp chilli flakes
.75 tsp paprika
2 tsp fresh chopped oregano (or dry)
1. Heat the oven to 220 degrees. Put the aubergine, 75ml oil, 0.5tsp salt and several grinds of pepper in a roasting tray. Roast for 30 mins, mixing once. When golden brown, remove and chop up. Leave to cool in the fridge while you prep the other ingredients.
2. Put the ricotta, 75g parmesan, the egg, the yolk, the parsley, the flour, the breadcrumbs, a third of the garlic, 2.5 tbsp basil, 0.25tsp salt and several grinds of pepper into a large bowl. Add the aubergine and mix. Shape into about 15 dumplings, squeezing them so they hold.
3. Put 2tbsp olive oil into a frying pan, and fry each ball until golden all over. Set aside.
4. Heat 2tbsp of oil in the same pan, fry the rest of the garlic for a minute, add in the tomatoes, tomato puree, sugar, chilli, paprika, oregano, a teaspoon of salt and several grinds of pepper. Simmer for 10 mins. Add 400ml water, bring to boil, lower the heat and cook for 10 more mins. minutes.
5. Put the sauce in an oven proof dish, add the dumplings and bake for 15 mins. Serve with the rest of the Parmesan and basil.