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–+ servings

Eggplant Meatless Meatball - Polpette con Melanzane

These eggplant polpettes look like meatballs and make for a wonderful sandwich, or add to spaghetti or serve as a starter.
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Eggplant Meatballs
Prep Time:15 minutes
Cook Time:45 minutes
Course
Main Course
Cuisine
Italian
|
Mediterranean

Ingredients

  • 2 tablespoon grapeseed oil (or olive oil)
  • 2 eggplant half peeled and cubed
  • Salt for salting the eggplants
  • 2 garlic cloves crushed
  • 2 teaspoon parsley plus leaves for garnish
  • 1 cup breadcrumbs
  • 1 egg beaten
  • teaspoon salt
  • teaspoon black pepper
  • 1/2 cup Parmesan cheese 2 oz freshly grated, plus more for serving
  • 1 basil leaves
Metric - US Customary

Instructions

  • Preheat the oven to 400°F.
  • Slice and cube the eggplants.
  • Season the cubed eggplants with salt. Let them stand for 10-20 minutes. Pat dry with a towel and transfer them into a baking sheet and spread them into a single layer. Roast them for 20-30 minutes or until the eggplants are nicely browned and the inside is soft and creamy.
  • Transfer the eggplants into the food processor and pulse a few times. You still want to see some chunkiness. Transfer the eggplants into a bowl and mix in the beaten eggs.
  • Add the grated cheese, garlic, parsley, salt, and pepper and mix to distribute them evenly. Start adding the breadcrumbs. You don’t want the mixture to be too stiff, so don’t add the whole cup.
  • Divide the eggplant mixture into 18-20 balls and place them on the baking sheet.
  • Bake them for additional 20 minutes (on parchment) until they are firm and browned.
  • Serve with a red sauce or drizzle the sauce on top. (We found that a red sauce from fresh tomatoes tastes best here vs. canned. But canned tomatoes can work well too.)
  • Garnish with basil and extra grated cheese.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Partially keep the eggplant skin. The skin provides more structure and imparts some bite in terms of flavor.
  • Use a hot oven to roast the eggplant chunks and balls. This can also be done stovetop. If you decide fry the eggplants stove top, remember that it will require more oil. You also will need to fry them in smaller batches.
  • Let the eggplants cool before running through food processor. Pulse instead of running the whole time, as you want to have some chunky pieces.
  • Use good quality breadcrumbs. You can use store-bought seasoned or unseasoned, homemade breadcrumbs, or panko. The breadcrumbs are supposed to draw out moisture and combine the rest of the ingredients. 
Calories: 35kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 115mg | Fiber: 2g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.3mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 20 Polpette /Balls
Calories: 35kcal
Author: Noune DiCesare
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