Double-cooked eggplant meatballs.
Great as an appetizer or finger food, this dish is a must in traditional Sicilian cuisine.
Always ready at any time, because you can prepare them well in advance, both the mixture and the finished product, and serve them when needed.
Enjoy them both in summer and winter as is or immersed in sauce.
They have a melting heart inside, making them delightful for both adults and children.
thought for you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Frying, Stove, Air Frying
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
- Energy 2,860.01 (Kcal)
- Carbohydrates 53.94 (g) of which sugars 8.85 (g)
- Proteins 29.58 (g)
- Fat 285.35 (g) of which saturated 40.39 (g)of which unsaturated 211.55 (g)
- Fibers 7.15 (g)
- Sodium 1,671.95 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s do the shopping
- 1.1 lbs eggplants
- 2 Eggs
- 7 oz scamorza (or provolone)
- 3 cups Breadcrumbs
- 1.8 oz pecorino romano (grated)
- parsley
- to taste garlic
- to taste salt
- to taste extra virgin olive oil
- to taste vegetable oil
- to taste oregano
Double-cooked eggplant meatballs
Tools
what we need to prepare the
- Baking Tray
- Blender / Mixer
- Pan
- Bowl
- Knife
- 1 Oven
Preparation of Double-Cooked Eggplant Meatballs
Cut the eggplants into cubes with the skin on.
oven cooking:
Spread them on the baking tray lined with parchment paper. Season with salt, pepper to taste, oregano to taste and a drizzle of extra virgin olive oil, and bake at 356°F (fan) for 20 minutes.
For air fryer cooking:
375°F for 15 minutes, stirring halfway through.
Once cooked and cooled, place them in a bowl.
Add the eggs, breadcrumb 3/4 cup, chopped parsley, 1 clove of minced garlic, grated pecorino romano, a pinch of salt and pepper, and mix.
Dice the provolone and set aside.
Form meatballs about 0.8 inches in diameter and insert a cheese cube in each.
Then coat each meatball in the remaining breadcrumb.
Now they are ready to be fried, in a pan, in the air fryer, or in the oven.
Pan frying:
Pour plenty of vegetable oil into a pan, bring it to high temperature, and cook for 2 minutes on each side, gently turning them.
Then place them on a sheet of absorbent paper.
Once they are warm, you have 2 options: immerse them in tomato sauce, or simply serve them with a side salad of your choice.
Here’s the Double-Cooked Eggplant Meatballs ready.
Oven cooking:
Place a sheet of parchment paper on a baking tray and spray the meatballs with oil. Bake in a preheated oven for 15 minutes at 356°F (fan).
Air fryer cooking.
Place a perforated sheet in the air fryer basket.
Spray the meatballs with oil, then
Preheat then 375°F for 10 minutes, flipping halfway through.
Storage
You can store these meatballs in the fridge for 3 days
