EGGPLANT MEATBALLS (POLPETTE DI MELANZANE)
Steps:
- 1. Peel the eggplant, slice into ½- inch rounds and then cut into ½- inch cubes. Place the cubed eggplant in a large 6- quart pot. Add the 2 tablespoons of salt and stir to coat all the eggplant. Pour in enough water to cover the eggplant by 2 inches. Let the eggplant soak in the salted water for an hour, stirring every 15 minutes. 2. After the eggplant has soaked, place the pot over medium- high heat and bring to a boil. Boil the eggplant until thoroughly cooked, 10 minutes. Drain into a colander and remove the excess liquid by placing a plate on top of the eggplant and adding a weight to the plate. Let the eggplant drain until cool. 3. Meanwhile, place the bread slices in a bowl and cover with water. Place a teacup saucer on the bread slices to help keep the bread under water. Set aside to soak for 5 to 10 minutes. 4. Place the drained and cooled eggplant in a large bowl. Remove the soaking bread from the water and, using your hands, squeeze out the excess water. Tear the bread into small pieces and add to the eggplant, along with the Parmigiano- Reggiano, garlic, parsley, eggs, salt, and pepper. If the mixture is too soft, add a tablespoon of dry bread crumbs. Form the eggplant mixture between the palms of your hands into 1- inch- diameter balls, and roll each "meatball" ( polpetta ) in the bread crumbs to coat. 5. Heat half an inch of oil in a heavy medium- size frying pan over medium heat and, in batches, brown the polpette on all sides, about 4 to 6 minutes. Place on paper towels to drain. While still warm, sprinkle with salt to taste. 6. May be served alone as an antipasto or covered with a simple sauce ( I love using a tomato cream sauce) and served as a second course.
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Bishal Bajgai
[email protected]Overall, I thought the meatballs were just okay. I wouldn't make them again.
Mirabella Chidinma egemba
[email protected]The recipe was a bit confusing to follow.
Sagar shah
[email protected]The meatballs were a bit too dry. I think I overcooked them.
Okafor Chidinma
[email protected]I found the meatballs to be a bit bland. I added some extra spices to give them more flavor.
Aakash Kumar
[email protected]The meatballs were a bit too oily for my taste.
Wonde sin
[email protected]I've made these meatballs several times now and they're always a crowd-pleaser.
Uzman Naveed
[email protected]These meatballs were a hit at my party! Everyone loved them.
Diamond Coleman
[email protected]I'm not a big fan of eggplant, but these meatballs were surprisingly delicious. The eggplant added a nice texture and flavor.
Nwafor Chiemelie
[email protected]My family loved these meatballs! They were so flavorful and juicy.
Jalil khan Jalil khan
[email protected]I love eggplant and these meatballs were a great way to use up some of my extra vegetables.
MD obid miah
[email protected]The recipe was easy to follow and the meatballs turned out perfectly crispy on the outside and tender on the inside.
manita mahat
[email protected]These eggplant meatballs were a delightful surprise! The combination of eggplant, meat, and spices created a flavorful and satisfying dish.