Polpette di melanzane con pomodoro al forno (aubergine patties with roast cherry tomatoes)

Method

1. Place the aubergine into a colander, sprinkle 2 teaspoons of salt over, and leave for 20 minutes. Squeeze dry.

2. Heat the olive oil in a large frying pan on a medium heat and stir fry the aubergine until softened - about 3 minutes. Add the salami when the aubergine is nearly done. 

3. Preheat the oven to 200C/gas 6 and grease a baking sheet.

4. Tip the aubergine and salami into a large bowl and stir in the eggs, Parmesan, Pecorino, mozzarella, breadcrumbs, pine kernels and garlic, and season with salt and pepper. Shape the mixture into 12 even walnut-sized balls and arrange on the baking sheet.

5. For the roast tomatoes, halve the cherry tomatoes, and arrange on a separate baking tray. Scatter the garlic over and drizzle with the honey and olive oil. Season with salt and freshly ground pepper to taste.

6. Cook the polpette on a shelf above the tomatoes for 10-15 minutes, until golden brown. The tomatoes should roast in about the same time. Serve 3 patties and a scattering of roasted tomatoes for each person, with a little chopped basil sprinkled over.