Eggplant Meatballs Polpette Di Melanzane Recipes

POLPETTINE DI MELANZANE AL FORNO (ITALIAN BAKED EGGPLANT AND PARMESAN BITES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each eggplant in foil and place on a baking tray. Bake until skin can easily be pierced with a fork, about 45 minutes. Slice each eggplant in half, discard seeds, and scoop out soft flesh; place flesh in a colander.
• Place colander on a plate; cover eggplant with foil and set a heavy object, like a plate with some cans, on top of the plate to squeeze out any excess liquid. Let stand for about 20 minutes, then chop the flesh, squeezing out extra water as you work.
• Increase oven temperature to 400 degrees F (200 degrees C). Grease baking sheet with olive oil.
• Combine chopped eggplant, egg, grated Parmesan cheese, breadcrumbs, mint, salt, and pepper in a bowl; mix well.
• Scoop up a small amount of eggplant mixture and roll into a ball between your palms. Roll in breadcrumbs and place on the prepared baking sheet. Continue making balls and rolling them in breadcrumbs until mixture has been used up.
• Bake in the preheated oven for 40 minutes until golden brown, carefully turning balls after 20 minutes.

EGGPLANT POLPETTE - EGGPLANT MEATBALLS / POLPETTE DI MELANZANE

Steps:

• Preheat your broiler to high, adjust the top shelf to the second level from the top. Line a heavy duty baking sheet with aluminum foil.
• Wash and dry the whole eggplants, make 5 or 6 slits in the skin of both. Place the eggplant on the prepared baking sheet and place in the oven. After 30 minutes, turn the eggplant over and continue to char for an additional 30 minutes. At this point the eggplants should be nicely charred all the way around. Remove the baking sheet from the oven and set the eggplant in a colander over a bowl or in the sink. Break open the skin and allow any residual water to drain. Once the eggplant is cool enough to handle, scoop out the flesh and place it into a large mixing bowl. Using a table fork, break up the larger pieces of eggplant flesh creating a uniform consistency.
• Add the chopped parsley leaves, parmigiano, ¾ cup of dried breadcrumbs, salt, freshly ground black pepper and a large pinch of freshly grated nutmeg. Combine the ingredients gently with a fork and make a well in the center. Add the 2 large eggs to the well, gently breaking them up with a fork. Begin to combine the eggs with the contents of the bowl until you have a rather thick mixture. If it seems too wet, add a bit more dried bread crumbs, but be sure to adjust the salt, pepper and nutmeg if you include additional dried breadcrumbs. Place the bowl in the refrigerator for at least 1 hour to set.
• Remove the polpette mixture from the refrigerator, have the cup of dried breadcrumbs on a sheet of parchment or large plate along with a clean tray to place the formed polpette on.
• Using your hands, take enough of the mixture to make a 2 inch ball. Once a ball or polpette is formed, place it in the breadcrumbs, flattening to make a little pattie. Cover both sides lightly with the dried breadcrumbs and place on the tray. Once you have formed and coated all of the polpette, place the tray in the refrigerator for 1 hour.
• Heat the cup of oil in a large heavy duty skillet over medium high heat; have a paper towel lined platter nearby. Once the oil has become hot place the polpette into the skillet of hot oil without crowding them. Fry the polpette for two minutes on each side and remove to the paper towel lined platter. Remove the polpette to a serving tray and garnish with parsley sprigs. They may be enjoyed immediately or served at room temperature.

EGGPLANT MEATBALLS (POLPETTE DI MELANZANE)

Steps:

• 1. Peel the eggplant, slice into ½- inch rounds and then cut into ½- inch cubes. Place the cubed eggplant in a large 6- quart pot. Add the 2 tablespoons of salt and stir to coat all the eggplant. Pour in enough water to cover the eggplant by 2 inches. Let the eggplant soak in the salted water for an hour, stirring every 15 minutes. 2. After the eggplant has soaked, place the pot over medium- high heat and bring to a boil. Boil the eggplant until thoroughly cooked, 10 minutes. Drain into a colander and remove the excess liquid by placing a plate on top of the eggplant and adding a weight to the plate. Let the eggplant drain until cool. 3. Meanwhile, place the bread slices in a bowl and cover with water. Place a teacup saucer on the bread slices to help keep the bread under water. Set aside to soak for 5 to 10 minutes. 4. Place the drained and cooled eggplant in a large bowl. Remove the soaking bread from the water and, using your hands, squeeze out the excess water. Tear the bread into small pieces and add to the eggplant, along with the Parmigiano- Reggiano, garlic, parsley, eggs, salt, and pepper. If the mixture is too soft, add a tablespoon of dry bread crumbs. Form the eggplant mixture between the palms of your hands into 1- inch- diameter balls, and roll each "meatball" ( polpetta ) in the bread crumbs to coat. 5. Heat half an inch of oil in a heavy medium- size frying pan over medium heat and, in batches, brown the polpette on all sides, about 4 to 6 minutes. Place on paper towels to drain. While still warm, sprinkle with salt to taste. 6. May be served alone as an antipasto or covered with a simple sauce ( I love using a tomato cream sauce) and served as a second course.