In Sicily, saying eggplants is equivalent to talking about two important dishes: the legendary parmigiana and meatballs or as we call them here “purpetti” or “badduzze“. The latter encapsulates all the traditional flavors of our island, and more generally of Mediterranean cuisine! They have the great advantage of being made in no time and very easily, resulting in a final product that’s finger-licking good, whether fried or baked. It’s a family recipe, or at least that’s how my mom used to make them, and before her, my grandmother, when we were little! Few and simple ingredients, which will nevertheless give you great satisfaction on the palate, because you’ll taste all their most authentic flavor without too much fuss, as my grandmother would say! Thanks to their versatility, you can also propose them as a delicious appetizer by accompanying them with some sauce that can enhance their flavor and, if needed, enrich them further, such as yogurt sauce, babaganoush or mayo fit as I did! Made smaller, they are also a tasty finger food, and of course, no less a vegetarian main dish. They are very soft even when baked and truly irresistible! Try them, because these meatballs will be the base for another Sicilian version that I will soon share with you, perfect for scooping up with bread and that will win you over at the first taste!
Are you meatball dependent? Great, then discover these other recipes, all in vegetarian style, tasty and healthy:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 50 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients:
- 2 black oval eggplants
- 1 egg (medium)
- 1.75 oz grated parmesan
- 1 oz Sicilian pecorino (grated)
- 2.8 oz breadcrumbs
- A few leaves basil
- to taste aromatic herbs (thyme, parsley, mint)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 Knife
- 1 Baking tray
- 2 Parchment paper
- 2 Paper towel
- 1 Melon baller
- 1 Fork
- 1 Mixing bowl
Steps:
Wash the eggplants under running water, pat them dry with paper towels, remove the stem, and cut them in half lengthwise. Score the flesh diagonally to form diamonds but do not cut too deep.
Place them in a baking tray with parchment paper, season the surface with a mix of aromatic herbs, and put in the oven at 392°F for about 45′, checking the cooking from time to time.
Once cooked, turn off the oven, let them cool slightly, and with the help of a melon baller, scoop out all the flesh.
Transfer the obtained flesh into a large mixing bowl and mash it well with the tines of a fork.
Add the eggs, the basil torn with hands, the grated parmesan and pecorino.
Finish with the breadcrumbs, a pinch of salt, and a grind of pepper, mix well until you obtain a homogeneous and workable mixture.
With slightly damp hands, take portions of the mixture slightly larger than a walnut and form your meatballs.
Place the meatballs onto a baking tray lined with parchment paper and bake at 356°F for about 30′, then turn them over and continue baking for another 5′.
Once ready, remove from the oven and let them cool slightly before serving.
And voila… your baked eggplant meatballs are ready to be enjoyed!
I served them with my fit mayonnaise made with hard-boiled eggs and yogurt, super healthy and super tasty!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the baked eggplant meatballs in the fridge in a container, preferably glass, with an airtight seal for 2-3 days. You just need to heat them for a couple of minutes in the microwave, and they will be as good as the first day, but they are also delicious cold.
