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1
Bring 6 qts of water to a boil and add in 2 Tbsp.
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2
salt.
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3
Add in the aubergines and boil 10 min.
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4
Dip the bread in the water and remove, squeezing to drain the water and set aside.
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5
Remove the aubergines from the water and drain well.
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6
When the aubergines have cooled, coarsely chop them and place them in the work bowl of a food processor.
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7
Add in the soaked bread and 1 egg and pulse to create a somewhat homogenous paste adding more egg if necessary.
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8
Add in 1/2 c. pecorino, garlic and parsley and continue to pulse till a smooth yet somewhat dry mix is formed.
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9
Don't over-process.
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10
Turn the mix into a mixing bowl and place bread crumbs on a large plate.
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11
Using your hands and working quickly, roll the aubergine mix into balls with a 1/2-inch diameter and roll each ball in the bread crumbs to coat.
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12
Hold each ball on a sheet tray.
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13
In a heavy-bottomed skillet, heat the extra virgin olive oil till just smoking.
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14
Cook the aubergine balls in the oil a few at a time, for 6 to 7 min, till dark golden, turning gently with a wooden spoon to proportionately brown all sides.
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15
Remove to a tray or possibly plate lined with paper towels.
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16
Sprinkle with the remaining pecorino and serve.
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17
This recipe yields 6 servings.
