Eggplant Meatballs

Wash the Globe eggplant, trim the ends, and cut them into 1-inch cubes. Place the eggplant cubes in a colander, sprinkle generously with Fine sea salt, and let them rest for at least 30 minutes to draw out excess water. Squeeze the Globe eggplant firmly by hand to remove as much liquid as possible.

In a large pan, heat 30g of Extra-virgin olive oil over medium heat. Add the squeezed Globe eggplant and cook, stirring occasionally, until very soft and lightly browned, about 15-20 minutes. Remove from heat and let cool completely.

Finely chop the Garlic and Fresh basil. Grate the Parmigiano-Reggiano and Pecorino Romano.