On Mother’s Day, Food=Love
As a mother, we do what we can to make our children happy no matter how we are feeling. I have always believed that preparing food for my family is an act of love. Why do I believe this? Because of my mother. My mom puts all of her heart into the food she makes for us. It wasn’t until I became a mother myself that I learned what a labor of love this could be. As much as I enjoy cooking, there are certain dishes that I just don’t like making. It’s not because they are difficult or time-consuming (e.g. quesadillas). Sometimes you just.don’t.want.to.make.anymore.quesadillas.
My mom has some specialties which I absolutely adore and will definitely be the subjects of future posts. She makes them only on holidays or special occasions like our birthdays. Even though they could be easily prepared throughout the year, having them only on holidays makes them taste that much better.
There is one particularly savory treat that has no holiday attached to it. We get them when we get them. Fried eggplant balls. Yes, my mom makes the most delicious fried eggplant balls. They make an appearance maybe once or twice a year because I believe eggplant balls are my mother’s quesadillas. I have never tried to make them myself because there are certain things that are just made better by Mom. I rarely ask her to make them because I know they are her quesadillas.
When I really thing about it, I realize that eggplant balls are not just little fried spheres of deliciousness – they are sacrifice, they are selflessness, they are my mother’s love. Her food is just one of the countless ways she shows us her love and I am forever grateful for her. I love you Mommy!
HAPPY MOTHER’S DAY!
Fried Eggplant Balls
Ingredients
- 2 pounds eggplant, about 2 medium
- 1 large egg, lightly beaten
- 3/4 cup finely grated pecorino romano cheese (preferably Locatelli)
- 1¼ cup seasoned Italian breadcrumbs, divided
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for frying
Preparation
1. Bring 6 quarts of water to a rolling boil.
2. Meanwhile, trim the tops and bottoms from the eggplant and peel. Cut the eggplant into quarters, lengthwise. Cut each quarter into 5 chunks.
3. Carefully add the eggplant to the boiling water. Boil for 12-15 minutes, until the eggplant has softened. Use a spider to stir and submerge the chunks every so often. The eggplant should be very soft and mushy, but still hold its shape.
4. Strain the eggplant in a colander. Put the colander into a bowl, leaving at least 2 inches of space between the colander and the bowl. Place a weight over the eggplant and refrigerate for at least 2 hours, preferably overnight, to remove as much liquid as possible. Discard the extracted liquid.
6. Fill a large high-sided skillet with 1/2-inch of canola oil. Heat the oil, over medium-high heat, to 350°F.
7. Meanwhile, transfer the eggplant to a large bowl. Using your hands, break the eggplant into smallish chunks. Add the egg, pecorino romano, 3/4 cup breadcrumbs, garlic powder, and pepper. Using your hands, mush all the ingredients together, to combine. It’s okay if there are some chunks of eggplant left.
8. Portion the eggplant mixture into 2 ounce balls, a little larger than a golf ball. Roll the balls in the remaining breadcrumbs and gently flatten the balls.
9. Fry the eggplant balls on both sides until deep golden brown. Drain on a paper towel-lined plate and serve immediately.