Polpette di Melanzane
A delicious meatless option for meatballs.
Ingredients
- 3 Large Eggplant
- 1 Large Egg
- 1/2 cup Grated Pecorino Romano
- 2 tbsp Fresh Parsley, minced
- 2 cloves Garlic, minced
- 1/4 - 1/2 cup Plain Breadcrumbs
- 1/2 - 1 tsp Salt to taste
- 1/2 tsp Pepper
- Extra Virgin Olive Oil for drizzling the baking sheet
Instructions
- Cut the eggplant in half and placed face down on a baking sheet drizzled with olive oil. Rub the eggplant into the olive oil. Bake at 400°F for about 30 minutes or until forktender.
- Allow the eggplant to cool before making the mix. Scoop out the pulp onto a strainer and allow all of the liquid to drain. Discard the liquid. Add the eggplant to a food processor and pulse to chop it up. Add the eggplant to a large bowl along with parsley, garlic, egg, grated cheese, salt, and pepper.
- Add 1/4 cup of plain breadcrumbs at a time to the mix and mix until you have a thick and soft consistency. You may need to add another quarter cup or not. It depends on the consistency of the mix. **see video**
- Using an ice cream scoop to make equal size balls, roll each ball in plain breadcrumbs, and gently form a ball. You can also flatten it out a bit for even cooking.
- You can fry these in olive oil or air fry them for a healthier version.
Video
@frannielovesfood Healthy Italian Series: Meatless Meatballs INGREDIENTS 3 Large Eggplant 1 Large Egg 1/2 cup Grated Pecorino Romano 2 tbsp Fresh Parsley, minced 2 cloves Garlic, minced 1/4 – 1/2 cup Plain Breadcrumbs 1/2 – 1 tsp Salt to taste 1/2 tsp Pepper Extra Virgin Olive Oil for drizzling the baking sheet #cooking #recipesoftiktok #italianfood #frannielovesfood #foodtiktok #eggplant #vegetarian #healthyrecipes
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