Eggplant Meat-less Balls
- Total Time: 1 hour
- Yield: 16 pieces
Description
This version of traditional meatballs, made with eggplant rather than meat, is a typical Calabrian appetizer and is quite easy to prepare.
Ingredients
Units
- 1 lb (450 g) eggplant
- 1 egg
- 1 cup (240 ml) Italian breadcrumbs
- 1/4 cup (60 ml) chopped parsley
- 2 garlic cloves, minced
- 2 tbsp chopped basil
- 1 3/4 oz (50 g) Pecorino cheese, grated
- Vegetable oil
- Salt and pepper
- Chives
- Tomato Sauce, optional
Instructions
- Peel the eggplants, cut them in half, put them into a pot and cover with water.
- Bring the water to a boil and cook for about 45 minutes; drain and cool.
- Mix the bread crumbs with the chopped garlic, parsley, basil, chives, grated cheese and salt.
- Squeeze out the eggplants and mash them with the bread crumb mixture and the whole egg, mixing until thoroughly combined.
- Shape this mixture into elongated, fairly flat ovals and fry them in vegetable oil. Drain.
- These may be served hot or cold and, if desired, covered with a spicy tomato sauce.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 4 pieces
- Calories: 180
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Frequently Asked Questions
Why is the eggplant boiled rather than roasted before mixing?
This traditional Calabrian method calls for boiling 1 lb of peeled, halved eggplant for about 45 minutes until very soft, then squeezing out the water before mashing. The long boil fully softens the flesh so it binds well with the 1 cup Italian breadcrumbs and the egg, giving the balls a dense, cohesive texture.
Can these be served cold, and what sauce works with them?
Yes — serve them hot or cold, whichever you prefer. If you like, cover them with a spicy tomato sauce, which makes a great optional finishing touch.
