The EGGPLANT MEATBALLS are an excellent dish from Italian peasant cuisine, able to create something tasty even with a few simple ingredients. They can be served as an appetizer, a main course or, as I usually prefer, as little bites to pair with sparkling wine at an aperitif with friends, especially during the warmer months when eggplants are more flavorful.
The dish is simple to make but retains a pleasant complexity in both flavor and texture. On the palate you first notice the sweetness of the eggplant, then the savory character of the Parmesan, and finally, to clean and refresh, the mint. It’s equally fun to bite into these meatballs: crispy on the outside, yet inside—while compact—extraordinarily creamy. A delight, I assure you.
See other vegetable meatballs:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 15 meatballs
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 round eggplants
- 1 egg (medium)
- 1/2 cup grated Parmesan (about 2 oz)
- 5 tbsp breadcrumbs
- 2 slices whole wheat sandwich bread
- as needed milk
- 1 sprig mint
- to taste salt
- 1 1/4 cup peanut oil (for frying)
Tools
- 1 Bowl
- 1 Pot
- 1 Pan
Steps
To prepare the EGGPLANT MEATBALLS, wash the eggplants and remove both ends. Cut them into not-too-small chunks and boil them in plenty of salted, boiling water for about 10 minutes. Once they have softened, drain them, let them cool completely and squeeze them well.
Place the sandwich bread in a bowl and cover it with milk.
Put the eggplants in a bowl and add the well-squeezed bread crumbs, the egg, the breadcrumbs, the Parmesan, the chopped mint and season with salt. Mix everything with your hands until you obtain a homogeneous mixture. If needed, add more breadcrumbs.
Cover the bowl with plastic wrap and place in the refrigerator for 20 minutes.
After the resting time in the fridge, take the mixture and, wetting your hands, shape the eggplant meatballs.
Heat plenty of peanut oil and fry the meatballs a few at a time until golden. As they are ready, drain them and let them dry on paper towels. Enjoy the eggplant meatballs hot.
VARIATION
For a lighter cooking method you can bake them in a preheated, conventional oven at 356°F for about 20 minutes, placing them on a baking sheet lined with parchment paper and lightly oiled.
Once cooked you can also dip them into a fresh tomato sauce to make them even tastier.
Once cooked you can also dip them into a fresh tomato sauce to make them even tastier.
