Eggplant Polpette

In European country cooking, eggplant is often used as a meat replacement. "Polpette" is the Italian word for meatballs, and the following recipe makes for crispy eggplant balls, which can be served as an aperitif with a reduced tomato sauce dip, basil pesto, or sauce rémoulade; served alongside a salad; or baked as a Parmigiana in the oven with some tomato sauce on the bottom and fresh mozzarella and Parmesan, if desired.

If you want a more straightforward method, cut thick pieces of eggplant, season with salt, and allow some of the water to be released. Pat dry and coat with flour, mixed egg, and breadcrumbs before frying in oil on both sides until crispy.

Ingredients:

-        2 large eggplants (about 2 lbs or 900g)

-        1 cup breadcrumbs (plus extra for coating)

-        ¾ cup grated Parmesan cheese

-        1 garlic clove, minced

-        2 large egg yolks

-        ¼ cup all-purpose flour

-        1 ½ teaspoons salt (or to taste)

-        ¼ cup chopped fresh parsley

-        1 tablespoon of chopped capers (if desired)

-        Black pepper, to taste

Instructions:

1.      Prepare the Eggplant:

-        Peel the eggplants halfway and cut them into equal-sized walnut sized cubes.

-        Place the cubes in a steaming basket or a large pot with water at the bottom (use a steamer insert if you have one). Steam the eggplant for about 10-15 minutes or until tender.

2.      Drain the Eggplant:

-        Once cooked, place the eggplant in a colander or similar container and press down with a weighted object (such as a heavy plate or pan) to drain the excess water. Let it sit for about 20 minutes to remove as much moisture as possible.

3.      Mix the Ingredients:

-        Weigh out approximately 3 cups (or 600g) of the drained, cooked eggplant.

-        In a large mixing bowl, combine the eggplant with breadcrumbs, grated cheese, minced garlic, egg yolks, flour, salt, parsley and capers (if desired).

-        Mix everything well, adding more salt and pepper if needed.

4.      Form the Polpette:

-        Shape the mixture into balls about the size of a golf ball (approximately 2 tablespoons or 50g each).

-        Roll each ball in additional dried breadcrumbs to coat evenly.

-        Press gently to create a flat surface on both sides and a disc-like shape.

5.      Chill the Polpette:

-        Place the polpette on a tray or plate and refrigerate for at least 30 minutes to firm up before cooking.

6.      Cook the Polpette:

-        Frying Option: Heat olive oil in a pan over medium heat. Fry the polpette until golden brown on all sides, about 2-3 minutes per side.

-        Baking Option: Preheat your oven to 375°F. Place the polpette on a baking sheet and bake for 20-25 minutes, turning halfway through for even browning.

-        Season with sea salt before serving.

Bon appetite. 

Forough & Le Bon Nosh Team