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Eggplant meatballs


Eggplant meatballs, recipe and variations: Neapolitan or Calabrian aubergine meatballs, baked or fried eggplant meatballs. Tips for enjoying eggplant croquettes at their best.

There aubergine it is a vegetable that grows in the south from late spring to late autumn. There are several varieties, the most common ones are purple, with an elongated or rounded shape. Eggplant lends itself easily to various preparations in the kitchen, from meatballs to parmesan, as a condiment for pasta or a filling for pizzas ... without forgetting the stuffed aubergines, a real joy for the palate!

Eggplant meatballs: recipe

There recipe che today we will illustrate is that of eggplant meatballs, a simple and quick dish to prepare, a vegetarian alternative to the classic meatballs.

To make this dish not only tasty but also healthy it is good to choose the eggplant derived from local agriculture as well as organic eggs. And speaking of aubergines, do you know that they can be grown in pots? Here, if you have a small terrace or a balcony do not miss the possibility of creating a small vegetable garden at home, a safe way to eat genuine and to save money, do not miss the guide on how to grow aubergines in pots.

Let's start with a simple recipe, then move on tonot fried eggplant meatballs(then baked in the oven) and the recipe for Neapolitan eggplant meatballs.

Eggplant meatballs

the ingredients for 6 people

  • 1 kg of eggplant
  • 2 organic eggs
  • 100 grams of grated Parmesan cheese
  • A handful of pine nuts
  • 100 grams of breadcrumbs
  • A spoonful of flour
  • Oil, salt and pepper

Eggplant meatballs, preparation

  1. After washing the aubergines thoroughly, cut the green end and place them in a pan with a sheet of parchment paper on top
  2. Bake the aubergines for about an hour at 180 degrees
  3. Once cooked, wait for the aubergines to cool down a little before being able to peel them
  4. Put the pulp in a colander to release excess vegetation water, pressing them to facilitate the operation
  5. Pour the pulp into a large bowl and add the eggs, flour, pine nuts, grated cheese.
  6. Mix well until all the ingredients are combined.
  7. Form the dough into small ping pong balls with the help of your hands and pass them in breadcrumbs to bread them.
  8. Pour the oil into a high pot and wait for it to become hot before dipping the eggplant meatballs
  9. Leave to cook for a few minutes, making sure they are well covered with oil
  10. As soon as they are cooked, remove the meatballs from the oil with a slotted spoon and place them on absorbent paper to remove excess oil.
  11. Serve the eggplant meatballs still hot.

In thisrecipe, in the first part, theeggplantthey are cooked in the oven so as not to do a double frying but ... in the second part, to finish, the meatballs are fried.

Not fried eggplant meatballs

Frying is certainly not a very healthy type of cooking, in this regard we suggest you cook the eggplant meatballs in the oven for about 35 minutes. We recommend baking in a preheated oven at 180 degrees. In this way the meatballs will be lighter and more digestible.

Neapolitan eggplant meatballs

On the web I find many recipes, I must say, from Neapolitan, that theeggplant meatballs, down here, they see the use of stale bread, while breadcrumbs are used only for breading. Ah, the Neapolitan-style eggplant meatballs are strictly fried! :) Here's how my grandmother made them and how I still prepare them today! Arecipealso perfect for recovering hard bread that is no longer very fresh.

  • 1 kg of eggplant
  • 2 organic eggs
  • 150 gr of grated cheese (green light also for mixed pecorino and parmesan)
  • chopped parsley
  • stale bread
  • breadcrumbs, just enough
  • salt and pepper

In this case, the first cooking consists in boiling the eggplant.

Cut the aubergines into small pieces and boil them in boiling salted water. As soon as the aubergines are cooked they reach a soft consistency, transfer them to the colander and let them drain well, I let them dry for several hours, until they are completely cooled.

With the cooking water of the aubergines (when it has cooled) hydrate the stale bread so that it will be easily workable.

When the aubergines are completely dry and have lost the cooking water, continue with the recipe and prepare the meatballs as seen in the previous procedure: in a bowl combine aubergines, eggs, cheese, chopped parsley, pepper, salt and aubergines, add a little stale bread and mix everything together.

Obtain the classic shapes of "crushed meatballs" to be fried in boiling olive oil. Also in this case you can prefer baking.

Calabrian eggplant meatballs or eggplant croquettes

While the process does not vary, therecipeoriginal ofCalabrian eggplant meatballsit differs from the Neapolitan one because it requires the use of a stringy cheese and obliges you to eat meatballs when they are still hot. Here are the ingredients:

  • 1 kg of eggplant
  • 2 eggs
  • 100 gr of Silana Dop provola or Silano caciocavallo cheese
  • chopped parsley
  • Flour, just enough
  • Fry oil
  • 70 gr of Calabrian pecorino

Also in this case, proceed with cutting the aubergines into pieces and then boil them in salted water (maximum 20 minutes of cooking), squeeze them or leave them to dry so as to eliminate the excess water and add the other ingredients until a mush is obtained. The provolone is cut into cubes and a couple are added for each eggplant.

Calabrian eggplant meatballs, in reality, do not have the shape of meatballs or crushed meatballs like the Neapolitan ones… they have the shape of potato croquettes, therefore elongated! They are passed in breadcrumbs and fry in boiling oil for a few minutes, until the surface is completely golden.

Baked eggplant meatballs

As stated, who prefersnot fried eggplant meatballscan point to baking. Forbaked eggplant meatballstastier, we recommend always working the meatballs with oiled hands, so as to grease the outer surface and obtainbaked eggplant meatballsequally tasty even if healthier.


Video: Eggplant Meatballs (October 2021).