1Wash, peel ( I have not done) and cube eggplant.
In a large pot, bring the water to a full boil and add salt and the eggplant cubes. Cook for about 4 minutes ( no more) with the water still at full boil.
2Drain the eggplant using a fine mesh colander. Discard the liquid and let cool. Place all the eggplant pulp in a cheese-cloth and remove as much excess water as possible. Place in a large bowl. Add grated stale Italian bread, 1 egg, 3 tablespoons pecorino-romano, garlic and parsley.
Mix everything together with a wooden spoon at first.
3Form eggplant mixture into little balls about the size of a golf ball. Poke hole in center. Fill with a cube of provolone (stringy Italian semi-soft cheese). Press mixture over the filling.
4Roll the ball lightly in the bread crumbs. Place into the hot (170° C) oil and fry (in a deep oil) until brown on all sides and eggplant is cooked all the way through. Place on paper towels to drain. Serve with (spicy) tomato sauce on the side for dipping.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Nongreasy Fried Eggplant
If you prefer your eggplant fried but want to avoid turning it into a grease bomb, Margo True, food editor at Sunset magazine, has a simple, useful tip.
A Citrusy Italian Take on Tiki
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is visited by one of his former bartenders and current Solerno spokesperson Jackie Patterson. Island fever is in full force as Jackie makes La Perla Rosa, a sweet, tangy, and ever so slightly bitter cocktail that's an ode to her Italian-Hawaiian heritage.