Italian Eggplant Meatballs / Polpette

Ingredients

• 2 medium globe eggplants (28 ounces) ((800 grams))
• 1 large egg
• 1/2 cup freshly grated parmesan cheese ((50 grams))
• 1/2 breadcrumbs ((60 grams))
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1-2 dashes pepper
• 1-2 tablespoons freshly chopped Italian parsley (or to taste)
• 1/2 teaspoon oregano
• 2-3 tablespoons bread crumbs (for rolling)
• 1-2 tablespoons olive oil
• 2-3 tablespoons freshly grated parmesan cheese

Steps

1. 1

   Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.

2. 2

   Bake the whole eggplants in the oven for about 45-60 minutes or until tender and cooked. Remove (if baking do not turn off the oven) them from the oven and let cool just enough to handle or use a fork and knife to remove the skin. Place the pulp in a sieve and gently squish with a fork to remove excess moisture. Let cool the pulp cool if very hot.

3. 3

   In a medium bowl place the pulp, egg, parmesan, breadcrumbs, minced garlic, salt, pepper, parsley and oregano and mix together. Form into about 14 balls, roll the balls in the 2-3 tablespoons of bread crumbs and either bake - place on the prepared cookie sheet, sprinkle with the extra parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15-20 minutes (halfway through turn the meatballs) or until golden brown. Sprinkle with a little salt before serving if desired. Enjoy.

4. 4

   If frying, then place 2-3 inches of vegetable oil in a medium pot, heat the oil until it reaches 340-350F (170-175C), then carefully place 2 or 3 balls at a time in the hot oil (keep the temperature at as close to this temperature as possible). Turn the meatballs a couple of times while frying so they brown evenly. They should cook in about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel lined plate, sprinkle with a little salt if desired and serve. Enjoy!