Pan-fried eggplant meatballs are a traditional Italian dish that delight the palate with their irresistible flavor and soft inside and crunchy outside texture. This recipe is a true classic and offers a delicious way to use eggplants in the kitchen.
Eggplants are the main ingredient in this recipe. Choose ripe eggplants, smooth and unblemished. Breadcrumbs are essential to create the desired texture inside the meatballs and achieve a crispy crust outside. Often, grated cheese like Parmesan or Pecorino is used to add flavor and a creamy texture to the meatballs. Eggs act as a binder, helping to hold the ingredients together and give structure to the meatballs. Garlic adds a robust and aromatic flavor to the meatballs. Mint adds taste and freshness to the meatballs.
This is a versatile and delicious dish that can be enjoyed as an appetizer, side dish, or main course. This recipe allows you to create succulent and flavorful meatballs that will surely be appreciated by all diners. Below are some other meatball recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pan-Fried Eggplant Meatballs
- 2 black oval eggplants
- 1 cup breadcrumbs
- 2 tbsps grated Parmesan cheese
- 2 eggs
- 2 cloves garlic (chopped)
- to taste salt
- to taste pepper
- to taste semolina flour (or all-purpose flour)
- to taste peanut oil (for frying)
Tools for Pan-Fried Eggplant Meatballs
- 1 Knife
- 1 Bowl
- 1 Frying Pan
Steps
To prepare the pan-fried eggplant meatballs, start by washing, drying and
cutting the eggplants into 4 parts.
Let them cook in plenty of salted water for 15-20 minutes, until they soften.
Drain the eggplants and transfer them to a bowl to cool.
When they are well cooled, mash the eggplants,
add the eggs,
2 tablespoons of grated Parmesan cheese,
the breadcrumbs, the chopped garlic. adjust salt and pepper,
add the chopped mint and
mix everything.
Shape the meatballs,
coat them in flour and
fry the meatballs in hot oil at about 340°F,
cook the meatballs on both sides,
drain them on a plate lined with paper towels. Once they are all fried, transfer them to a serving plate and serve while still hot.
