Eggplant Polpette Recipes

EGGPLANT MEATBALLS

Steps:

• For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant.
• In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible.
• In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour.
• For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese.

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.

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.

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 (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.

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.