Eggplant Meatballs

Recipe by Phil Franco
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large eggplants, peeled and cut into quarters lengthwise
  • 2
    ounces of stale Italian bread
  • 3
    tablespoons pecorino-romano cheese, freshly grated
  • 1
    clove garlic, finely minced
  • 1
    bunch Italian parsley, chopped to yield 1/4 cup
  • 12
    cup bread, crumbs
  • 3
    ounces of caciocavallo cheese (stringy Italian semi-soft cheese)
  • 12
  • 1
    cup extra-virgin olive oil, for frying
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DIRECTIONS

  • Wash, peel, and cube eggplant.
  • In a large pot, bring water to a full boil, add salt and the eggplant cubes.
  • Cook for about 4 minutes at full boil.
  • Drain the eggplant using a fine mesh colander.
  • Discard the liquid and let cool.
  • Place all the eggplant pulp in a cheese-cloth and remove as much excess water as possible.
  • Place in a large bowl.
  • Add grated stale Italian bread, 1 egg, 3 tablespoons Pecorino-Romano cheese, garlic and parsley.
  • Mix everything together with a wooden spoon at first.
  • Form eggplant mixture into little balls about the size of a golf ball.
  • Poke hole in center.
  • Fill with a cube of Caciocavallo cheese.
  • Press mixture over the filling.
  • Roll the ball lightly in the bread crumbs.
  • Place into hot oil and fry until brown on all sides and eggplant is cooked all the way through.
  • Place on paper towels to drain.
  • Serve with (spicy) tomato sauce on the side for dipping.
  • That's it!
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