Collezione Orecchiette with Eggplant & Romano Cheese

For a delicious vegetarian alternative, try this eggplant "meatball" recipe.

Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 6 people

  • 1 box Collezione Orecchiette
  • 1 eggplant, peeled and diced
  • ¾ cup breadcrumbs
  • 1 egg white
  • ¾  cup Romano cheese, divided
  • 4 tablespoons extra virgin olive oil
  • 1 medium yellow onion, julienne
  • 1 can chopped Italian style tomato
  • ¼ teaspoon red pepper flakes
  • 10 basil leaves, thinly sliced
  • 1 ¼ cups water

Instructions

  1. 1
    In a large skillet, sauté the eggplant with 1 tablespoon of olive oil, ¾ cup of water, and salt until soft and moisture is evaporated. Transfer mixture into a bowl then chill.
  2. 2
    Once chilled completely, use a fork to smash the eggplant into a puree-like substance. Stir in breadcrumbs, egg white, and season with ½ cup of cheese and a bit of salt if needed then chill mixture. Once eggplant mixture has been chilled, roll into 1-inch (golf ball size) balls.
  3. 3
    Meanwhile, cook onions with remaining oil until soft and translucent, add tomatoes, ½ cup of water and red pepper flakes, simmer for 2 minutes, season.
  4. 4
    Gently place eggplant balls into sauce and cover them. Cook for 3 more minutes over medium heat (check internal temp).
  5. 5
    Cook pasta according to directions and then toss with sauce in the skillet.
  6. 6
    Remove the skillet from the flame and add the remaining cheese and basil, then stir gently to combine.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies