Best 2 Eggplant Aubergine Meatballs Recipes
Eggplant aubergine meatballs, also known as Melanzane Polpette, are a delectable and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Originating from the vibrant culinary traditions of Southern Italy, these meatballs showcase the unique flavors and textures of eggplant, creating a symphony of tastes that will tantalize your palate. Whether you prefer them pan-fried, baked, or simmering in a rich tomato sauce, eggplant meatballs offer a delightful culinary experience that is sure to impress your family and friends.
Here are our top 2 tried and tested recipes!
EGGPLANT (AUBERGINE) MEATBALLS
My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.
Provided by skat5762
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant and sprinkle with salt.
- Let sit 10 minutes to draw out water.
- Rinse and pat dry.
- Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
- Remove and chop finely.
- Mix everything but the breadcrumbs when eggplant is cool.
- Then add breadcrumbs and mix until you get the consistency you want to form the balls.
- Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
- Turn halfway through baking to ensure even browning.
EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS
these arn't really much like meatballs except in looks. they are light and fluffy and best served immediately from the oven. the mixture can be made up to a day in advance.
Provided by kleigh83
Categories Broil/Grill
Time 1h15m
Yield 24 truffles
Number Of Ingredients 10
Steps:
- preheat oven to 450*F.
- cut the eggplant in half lengthwise and brush with olive oil.
- roast in the preheated oven for about 30 min, until golden and completely soft.
- let cool.
- peel off the skin (you can discard this) and chop the rest of the eggplant finely.
- reduce oven temp to 400*F.
- mix the eggplant, pine nuts, olives, bread crumbs, parsley, garlic, egg, and 6tbs of the parmesan cheese together in a bowl.
- let rest for 10-15 minutes.
- grease a large cookie sheet.
- form the mixture into bite sized balls and put on cookie sheet.
- top each one with a pinch of the remaining parmesan cheese.
- bake for 15-20 min until golden and puffed up.
- serve hot.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size. Avoid eggplants with blemishes or bruises.
- Peel the eggplant: Peeling the eggplant before cooking is optional, but it will help to reduce the bitterness of the eggplant.
- Soak the eggplant in salted water: Soaking the eggplant in salted water for 30 minutes will help to remove the bitterness and excess moisture.
- Use a food processor: A food processor is the easiest way to chop the eggplant and other vegetables for the meatballs.
- Cook the meatballs thoroughly: Make sure to cook the meatballs all the way through before serving. This will help to ensure that they are safe to eat.
Conclusion:
Eggplant meatballs are a delicious and healthy vegetarian dish that can be enjoyed by people of all ages. They are easy to make and can be served as an appetizer, main course, or side dish. With their unique flavor and texture, eggplant meatballs are a great way to add variety to your meals. So next time you are looking for a healthy and tasty dish, give eggplant meatballs a try!
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