Photo: Eggplant "Meatballs"---Polpette di Melanzane Recipe
Ingredients
- 2 tablespoons salt
- 3 large eggplants, to yield about 4 pounds, peeled and cut into quarters lengthwise
- 4 slices day-old bread
- 1 to 2 eggs
- 1/2 cup plus 1/4 cup pecorino, freshly grated
- 2 cloves garlic, finely minced
- 1 bunch Italian parsley, chopped to yield 1/4 cup
- 1/2 cup fresh bread crumbs
- 1 cup extra-virgin olive oil, for frying
Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the eggplants and boil 10 minutes. Dip the bread in the water and remove, squeezing to drain the water and set aside. Remove the eggplants from the water and drain well. When the eggplants have cooled, coarsely chop them and place them in the work bowl of a food processor. Add the soaked bread and 1 egg and pulse to form a somewhat homogenous paste adding more egg if necessary. Add 1/2 cup pecorino, garlic and parsley and continue to pulse until a smooth yet somewhat dry mixture is formed. Do not over-process.
Turn the mixture into a mixing bowl and place bread crumbs on a large plate. Using your hands and working quickly, roll the eggplant mixture into balls with a 1/2-inch diameter and roll each ball in the bread crumbs to coat. Hold each ball on a sheet tray.
In a heavy-bottomed skillet, heat the olive oil until just smoking. Cook the eggplant balls in the oil a few at a time, for 6 to 7 minutes, until dark golden brown, turning gently with a wooden spoon to evenly brown all sides. Remove to a tray or plate lined with paper towels. Sprinkle with the remaining pecorino and serve.
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By jaffinito_10560377
Hawthorne, NJ
on May 17, 2013
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Read the recipe and the reviews before I make these delicious "meatballs." I roasted the eggplant at suggested, added one egg and coarsely ground breadcrumbs instead of milk soaked bread. The ingredients had a nice consistency to form the ball. I dredged each one in breadcrumbs Parmesan mixture then place them on a rack on a baking sheet. I lightly sprayed them with olive oil and baked for 30 minutes at 350. They came out nice and crispy on the outside and moist on the inside.
By 1wayin
earth
on December 14, 2012
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Finally getting around to review this one! sorry for the delay Mario! I looooovvvvveee eggplant and this is so unique. I thought this was delicious and refinding it today brought back the memories of when I last made it. I have to go and buy some eggplant and make this...I do have an event that I know it will be loved if I bring it there!
By beachgirl195_13...
long beach, 72
on November 05, 2011
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I am of sicilian heritage and this recipe has been in my family for years. We used breadcrumb flavored with dried herbs instead of soaked bread and add black pepper to taste to the mixture. After frying we dust with pecorino romano cheese and serve with or without marinara sauce. When used as appetizers they are a hit! Thanks Mario for bringing this gem to light.
Read all 9 reviews