Polpette di Melanzane | Unique Italian Eggplant “Meatball” Recipe

When correctly cooked, eggplant delivers a savory punch that may in truth compete with meat. Don’t consider us? Take a look at those scrumptious Calabrian eggplant meatballs and we wager you gained’t to find your self lacking the red meat or pork. This conventional recipe is vegetarian however is certain to meet even essentially the most carnivorous meat fanatics available in the market.

Watch the Pasta Grammar video:

POLPETTE DI MELANZANE RECIPE

For this recipe, you’ll want:

• About 26 oz (750 g) eggplant, lower into ½ inch (1.25 cm) cubes

• 1.75 oz (50 g) grated pecorino cheese, or to style

• 1.75 oz (50 g) grated Parmigiano-Reggiano cheese, or to style

• About 1 tablespoon recent parsley, chopped

• About 1 cup (100 g) recent bread crumbs, plus additional for breading, adjusted to style

Carry a big pot of water to a rolling boil and salt it generously. Upload the cubed eggplant and boil for approximately 10 mins, or till the eggplant could be very soft. Drain and let cool to touch.

Squeeze the surplus water out of the eggplant and position it in a big blending bowl. Upload the cheeses, eggs, garlic, parsley, numerous black pepper, and a large pinch of salt. Upload about part of the bread crumbs and start blending the elements via hand.

Proceed so as to add extra bread crumbs till the mix is cushy and moldable, however no longer too rainy or sticky. Take a look at the video above to peer what the feel must appear to be! The volume of breadcrumbs wanted will range, so agree with your instincts.

Fill a deep pan with about 1 inch (2.5 cm) of vegetable oil and warmth over medium/top. In the meantime, shape the meatball aggregate into about 15 polpette. They must be shaped into flattened pucks, about 3 inches (7.5 cm) in diameter and 1 inch (2.5 cm) thick. Mud the polpette in bread crumbs.

Drop a breadcrumb into the oil to check the temperature. If it begins to bubble and fry straight away, the oil is sizzling sufficient. Operating in batches, in moderation drop the eggplant polpette into the pan. Flip them incessantly with a few forks and fry till browned on either side—about 4 to five mins in overall. Take away to a paper towel to empty.

Serve the polpette heat and recent. Buon appetito!