1 ½ caramelized and chopped Onions
2 tbsp. of Smoked Eggplant Puree
1 tbsp. of Sherry Vinegar
2 ½ of small diced Eggplant
½ quart of grated mozzarella
1 cup of Ricotta
½ cup of curing salt
Panko Bread Crumbs
Cure diced eggplant with salt and sugar. Place eggplant in a perforated pan, and press for 3 hours
Saute cured eggplant for 10 minutes and let cool.
In a large mixing bowl, mix onions, smoked eggplant puree, sherry vinegar, grated mozzarella, and mix well.
Add cooked eggplant and mix well
Using a 1 tbsp. measuring spoon, scoop mixture and roll into balls
With a standard breading procedure bread meatballs with panko breadcrumbs
Deep fry for 2 minutes at 350 degrees, serve over marinara sauce