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MICHAEL SYMON Eggplant Pomodoro

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This easy-to-make Italian classic something you won’t want to miss!

Pomodoro Sauce
1/4 Cup olive oil
1 small onion (finely diced, about 1 cup)
2 cloves garlic (minced)
1/4 teaspoon chili flakes
5-6 sprigs fresh oregano (tied in small bundle)
5-6 sprigs fresh thyme (tied in small bundle)
2 cans whole peeled tomatoes (15 ounces each, crushed with hands)
fresh basil (to garnish)
1/4 cup olive oil
1 small onion (finely diced, about 1 cup)
2 cloves garlic (minced)
1 eggplant (finely diced, 5 cups)
1 tablespoon fresh oregano (finely chopped)
1/3 cup all-purpose flour (plus 1/2 cup for dredging)
1 Russet potato (peeled, cooked & riced, about 1 1/2 cups)
1 cup breadcrumbs
1/2 cup parsley (finely chopped)

For the Pomodoro Sauce: In a large sauté pan, add 1/4 cup olive oil place over medium heat. Add the onions, garlic and season with salt. Saute until the vegetables soften, about 8-10 minutes. Add the chili flakes, tomatoes, oregano and thyme, season with salt and pepper, and bring to a simmer. Cook over medium-low heat for 30 minutes. Remove the herb bundles and puree. Add the basil. Remove from heat, set aside and keep warm.
For the Eggplant Fritters: In the bowl of a food processor, add the onion, garlic, eggplant and oregano and pulse until finely ground. In a large saute pan, add 1/4 cup oil and place over medium heat. Add mixture and cook until tender about 8-10 minutes. Transfer to a large bowl to cool.
To the bowl with the cooled eggplant mixture, add 1/3 cup flour, riced potato, breadcrumbs and parsley. Stir to combine and season with salt and pepper to taste. Refrigerate for 30 minutes or until ready to use.
Using an ice cream scoop, divide mixture and form the mixture into balls. In a baking dish, add flour for dredging. Add the formed eggplant balls and toss evenly to coat.
Add flour for dredging to a baking dish and season with salt and pepper. Dredge the eggplant in the flour and shake off excess flour.
In a large saute pan, add an inch of olive oil and heat over medium-high heat. Add the dredged eggplant to the preheated pan and fry until golden brown, about 5 minutes.
Remove fried eggplant to a platter and spoon Pomodoro Sauce on top. Garnish with additional basil.

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