Eggplant Meatballs (Polpette di Melanzane)
Category: Appetizers
Yield: 35 pieces
Eggplant meatballs, or Polpette di Melanzane, are a delicious and healthy twist on traditional meatballs. These golden, crispy bites combine the mild sweetness of roasted eggplant with the savory richness of Parmesan cheese and a hint of garlic, making them an irresistible appetizer or side dish. They’re perfect for gatherings or as a snack, and best of all, they’re easy to prepare, offering both comfort and flavor in every bite.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggplants (Melanzane) | 800g |
| Breadcrumbs (Pangrattato) | 120g |
| Parmesan Cheese (Parmigiano Reggiano DOP), grated | 120g |
| Egg (Uova) | 1 |
| Garlic (Aglio), crushed | 1 clove |
| Black Pepper (Pepe nero) | To taste |
| Salt (Sale fino) | To taste |
| Fresh Parsley (Prezzemolo), chopped | To taste |
| Vegetable Oil (Olio di semi) for frying | As needed |
Nutritional Information (per serving – 1 meatball)
| Nutrient | Amount |
|---|---|
| Calories | ~50 kcal |
| Protein | ~2g |
| Fat | ~3g |
| Carbohydrates | ~5g |
| Fiber | ~1g |
| Sodium | ~100mg |
Instructions
-
Preheat and Prepare Eggplants
Start by washing the eggplants thoroughly and slicing them into halves. Place them on a baking sheet lined with parchment paper. Roast them in a preheated oven at 200°C (390°F) for 1 hour, ensuring that they are soft and tender inside. Once roasted, remove them from the oven and let them cool down slightly before peeling off the skin. The eggplants should yield a rich, smoky-flavored pulp. -
Prepare the Eggplant Purée
Once cooled, place the flesh of the eggplant into a fine-mesh sieve or colander to allow excess moisture to drain. Use a fork to gently mash the pulp to remove as much water as possible. The resulting purée should be slightly thickened but not too watery, as too much moisture may make it difficult to shape the meatballs. -
Combine Ingredients
Transfer the mashed eggplant into a clean mixing bowl. Add one beaten egg to the purée, and then introduce the minced garlic. For added flavor, season the mixture with salt, black pepper, and a generous sprinkle of freshly chopped parsley. Mix everything well to incorporate the flavors. -
Add the Dry Ingredients
To the eggplant mixture, add the grated Parmesan cheese and breadcrumbs. The breadcrumbs help bind the mixture and provide texture, while the Parmesan adds a savory depth. If the mixture seems too soft or wet, you can gradually add more breadcrumbs until you achieve a consistency that is easy to shape into balls. -
Shape the Meatballs
Once the mixture is well combined, take small portions of the eggplant mixture (about the size of a walnut) and roll them between your palms to form round meatballs. Once shaped, roll each meatball gently in a plate of breadcrumbs, ensuring each is evenly coated. This step will help create the crispy outer layer when fried. -
Fry the Meatballs
Heat vegetable oil in a large skillet over medium-high heat. Use a cooking thermometer to check the temperature, which should reach around 170°C (340°F). Carefully place the eggplant meatballs in the hot oil, being mindful not to overcrowd the pan. Fry in batches, turning the meatballs occasionally, until they are golden brown and crispy, about 2-3 minutes per batch. -
Drain and Serve
Once the meatballs are fried to a perfect golden brown, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the eggplant meatballs hot, garnished with additional parsley if desired. They are perfect served on their own, with a dipping sauce, or as part of a larger appetizer spread.
Tips and Variations
- For extra flavor: Add a pinch of chili flakes to the mixture for a mild heat.
- For a lighter version: You can bake the meatballs instead of frying them. Arrange them on a baking sheet and bake at 180°C (350°F) for 25-30 minutes, flipping halfway through, until they are golden and crispy.
- Serving suggestions: These eggplant meatballs are delicious on their own, but they also pair wonderfully with a tomato dipping sauce or a tangy yogurt dip. For a more substantial dish, serve them alongside a fresh salad or on a bun for a vegetarian sandwich.
These eggplant meatballs are a versatile and healthy appetizer that can be enjoyed by everyone, including those following vegetarian or gluten-free diets (simply swap the breadcrumbs for gluten-free alternatives). Whether you’re serving them at a family gathering or preparing a casual dinner, Polpette di Melanzane are sure to impress with their crispy texture and savory flavor!
