Instructions

• Preheat the oven to 180°C / 350°F and place a rack in the middle position. Line a baking sheet with parchment paper.
• Cut the 2 large aubergines into small 1–2 cm (about ½–¾ inch) cubes. Place them in a single layer on the prepared baking sheet. Drizzle with the 1 tablespoon extra-virgin olive oil, season with sea salt and black pepper, and toss briefly so the cubes are evenly coated.
• Roast the aubergine cubes for about 30 minutes, turning once halfway through, until they are very tender and starting to brown. Remove from the oven and let cool for 5 minutes.
• While the aubergines roast, lightly toast the 2 tablespoons pine nuts in a dry frying pan over medium heat, shaking the pan frequently, until they are golden and fragrant (about 2–3 minutes). Transfer to a plate to cool.
• Put the 200 g breadcrumbs into a small bowl and set aside a little of them in a separate bowl for coating the meatballs later.
• In a large bowl, mash the roasted aubergine with a fork or potato masher until mostly smooth but with some texture remaining. Add the toasted pine nuts, zest of 1 lemon, 100 g finely grated Parmigiano Reggiano, the remaining breadcrumbs, the 1 large free-range egg white, and 1 tablespoon chopped fresh basil. Season with sea salt and black pepper.
• Mix everything thoroughly with a spoon or your hands until well combined. If the mixture feels too wet to hold together, add a little more of the reserved breadcrumbs a tablespoon at a time until it reaches a dense, shapeable consistency.
• Using your hands, form the mixture into 10–12 meatballs (about 1-inch / 2.5 cm diameter each). Roll each ball in the reserved breadcrumbs to coat and press gently so the coating adheres.
• Pour the 4 tablespoons olive oil into a large frying pan and heat over medium heat until the oil shimmers. Fry the meatballs in batches so they are not crowded, turning gently every 2–3 minutes, until they are evenly golden-brown and crisp on all sides (about 6–8 minutes per batch).
• Transfer cooked meatballs to a plate lined with kitchen paper to absorb excess oil.
• Serve warm on their own or with 400 g fresh tomato marinara or Italian tomato sauce, if using.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.