We can make stuffed or fried eggplant. We can make eggplant alla parmigiana or eggplant fricassée. Or we could just cook them in oil. There’s no doubt about it: eggplants are among the most appreciated and used vegetables. Not only for their taste but also for their versatility in recipes.
There are countless ways to cook eggplants: they are suitable for sauces, side dishes, appetizers and even more complicated dishes like eggplant meatballs, crispy on the outside and soft on the inside.
Eggplant meatballs are ideal as a main course or even as appetizing finger food. Fried or baked, they are sure to win you over!
Eggplant meatballs recipe
Wash and peel 4 medium-sized eggplants.
Cut them into cubes and transfer to a colander.
Sprinkle them with a handful of coarse salt and let the excess water drain for about 30 minutes.
Wash and dry eggplant cubes with paper towels.
In a frying pan, add a drizzle of extra virgin olive oil, a clove of garlic and let cook for five minutes.
Add the eggplant and let cook until the skin starts to flake off.
Add a little water from time to time to maintain consistency. Once cooked, crush the flesh with a fork and let cool.
Add 1 egg, a pinch of salt, a few chopped basil leaves and 4 oz of Parmigiano Reggiano.
Knead and form meatballs that you will dip in breadcrumbs.
Heat some peanut oil in a pan and once hot, fry the eggplant meatballs a few at a time – rotating them until golden brown.
At this point, remove eggplant and drain on a paper towel.
Tips for your eggplant meatballs
If you're not afraid to experiment, add more herbs and freshly ground pepper to the mixture of your eggplant meatballs. Some of our favorites that are best suited to this recipe are thyme (especially lemonino thyme), mint, fennel or marjoram.
Chop these herbs and add them to the egg and cheese mixture: if you use them fresh, they will have a lighter, fresher flavor while if you add them dried, the aroma will be stronger.
Discover more ideas for eggplant meatballs in the photo gallery!