Eggplant Polpette Aka Eggplant Meatballs Recipes

EGGPLANT POLPETTE (AKA EGGPLANT MEATBALLS)

Steps:

• Preheat your oven to 400º, and spray a sheet tray with non-stick spray.
• In a medium bowl, toss the eggplant with olive oil and a pinch of salt. Evenly scatter the eggplant across the sheet tray. Then evenly scatter the garlic (in its skin) across the sheet tray as well. Roast for 40 to 45 minutes.
• While the eggplant cooks, puree the onion and set aside on a cheese cloth or paper towel to soak up the excess water.
• Then add the pine nuts, whole coriander, and fennel seeds to a small skillet set over medium-heat. Toast until fragrant and nuts begin to brown. Once toasted, add the nuts and seeds to a mortar and pestle, and crush everything into a paste. If you don't have a mortar and pestle, you can finely chop everything or add it to a food processor. Once crushed, set aside.
• When the eggplant is done, add it to a medium bowl. Then peel the garlic and using your knife (or a fork), press the roasted garlic into a paste. Add the roasted garlic paste to the bowl with the eggplant, and using a fork, start mushing the eggplant until its broken down but still a little chunky.
• Add the fresh parsley, fresh oregano, egg, parmigiano, red pepper flakes, pine nut/coriander/fennel paste, salt, and pepper. Then add the breadcrumbs 1/4 cup at a time until the eggplant reaches a firm consistency to where it will hold its shape once rolled into a ball. You will need to adjust the breadcrumbs depending on how watery your eggplant is.
• Roll each polpette into golf ball sized balls, and then transfer to a parchment lined baking sheet. Roast at 400º for another 15 minutes. Then serve with your favorite pomodoro sauce. If you want my easy pomodoro recipe, click the link to my instagram or my website in the beginning of this post (under the name of the dish)!

EGGPLANT "MEATBALLS"

Steps:

• Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
• Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
• Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
• Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
• Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
• Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.

EGGPLANT MEATBALLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
• Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
• Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
• Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
• Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
• Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
• While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.

ITALIAN EGGPLANT MEATBALLS / POLPETTE

Steps:

• Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.