Eggplant Meatballs

Polpette di Melanzane

I love meatless meatballs! This is a great vegetarian recipe; the eggplant meatballs are easy to prepare, inexpensive and delicious. The size is usually that of a golf ball, but you can make them any size you want. We usually serve the eggplant meatballs as an appetizer or a side dish.

Preparation time:  15 minutes

Cooking time: about  30 minutes

Serves  3-4

Ingredients:

water, about 4 cups (1 L), plus enough to soak the bread
salt, about 1 ½ tsp.
1 lb (450g) eggplants, diced
about  ½ lb (220g) Italian bread
1 egg
½  cup (120ml) grated Pecorino Romano cheese
2-3 tbsp. fresh minced parsley
about ½ cup (120ml) corn flour
pepper to taste
Vegetable oil (just enough to fry)

Method:

1.        Bring a large pot of water (about 4 cups or 1 liter) with 1 tsp. of salt to a boil.  Add eggplants and cook for some minutes until tender. Then drain with a colander.

2.        Tear the bread into little pieces and soak in the water until it is soft; then squeeze by hand to remove the water.

3.        In a large bowl combine bread, eggplants, egg, cheese, parsley, corn flour, ½ tsp. of salt and pepper.  Mix all the ingredients and - with your hands - form the eggplant meatballs.

4.        Heat the oil and fry them.  Season with salt and serve.

Note: You can use Parmigiano Reggiano (or Grana Padano) cheese instead of Pecorino Romano cheese.