Fried Eggplant Meatballs With Oregano And Pecorino Recipes

FRIED EGGPLANT 'MEATBALLS' WITH OREGANO AND PECORINO

Fried Eggplant 'Meatballs' with Oregano and Pecorino image

To make our recipe for eggplant "meatballs" with oregano and pecorino, first soak the raisins in a little water. Cut the eggplant into cubes and boil ...

Provided by Redazione Web

Categories main course

Time 50m

Yield 24

Number Of Ingredients 11

Ingredients

2LB. eggplant
4OZ. sweet pecorino cheese
3OZ. raisins
2 egg yolks
Flour
Breadcrumbs
Fresh and dried oregano
Extra-virgin olive oil
Nutmeg
Salt
Pepper

Steps:

To make our recipe for eggplant "meatballs" with oregano and pecorino, first soak the raisins in a little water. Cut the eggplant into cubes and boil in salted water for 5 minutes. Drain and let cool. Then squeeze the eggplant cubes to extract the excess water.
Chop the cooked eggplant and and blend the pulp with 2 egg yolks, grated pecorino cheese, 1 tablespoon breadcrumbs (only if the mixture feels too moist and needs the breadcrumbs to firm it up a little), a pinch of fresh and dried oregano, the raisins (also squeezed of excess water), salt, pepper and a pinch of nutmeg.
Knead all the ingredients together until well- combined and evenly blended. Form 24 slightly crushed "meatballs" from the eggplant mixture. Dip them in the flour and fry them in a pan with plenty of hot oil for about 5 minutes. Alternatively, dip them in a beaten egg and bread them before frying until golden brown.

ITALIAN EGGPLANT BALLS (USE JUST LIKE MEATBALLS) FRY OR BAKE

Italian Eggplant Balls (Use Just Like Meatballs) Fry or Bake image

I've made these for a long time. These Italian eggplant balls are a great substitute for meatballs. Use them just like meatballs, in sauces, in recipes, as a side dish, etc. They can be a vegetarian substitution for many dishes. I like these best fried because I like them crispy. You could bake them instead. They go great "parmesan style" too, in a casserole dish, topped with sauce, parmesan & mozzarella cheese then baked...

Provided by BlondieItaliana

Categories Vegetable

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
6 -8 garlic cloves, minced (I use food processor & finely mince garlic, onion & eggplant)
1 very large eggplant (or 2 Medium Sized Eggplants, peel 1st then dice in food processor)
1 tablespoon water
1 1/2-2 cups Italian seasoned breadcrumbs
1/2 cup fresh parsley, chopped (I mince this in food processor too)
2 eggs, beaten
1/2 cup grated mozzarella cheese
1/3 cup grated cheese

Steps:

In food processor, prepare the ingredients that need to be minced or diced mentioned above.
In a large saucepan, heat oil & gently sauté garlic until golden brown.
Add diced eggplant & water - then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.

Nutrition Facts : Calories 90.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 27.4, Sodium 225.1, Carbohydrate 9, Fiber 1.4, Sugar 1.3, Protein 3.6

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