Eggplant Meat-less Balls

This version of traditional meatballs, made with eggplant rather than meat, is a typical Calabrian appetizer and is quite easy to prepare.
By Jovina Coughlin
Eggplant Meat-less Balls

Eggplant Meat-less Balls
 
Prep Time
Cook Time
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This version of traditional meatballs, made with eggplant rather than meat, is a typical Calabrian appetizer and is quite easy to prepare.
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Recipe Type: Appetizer
Ingredients
  • 1 lb eggplant
  • 1 egg
  • 1 cup Italian breadcrumbs
  • ¼ cup chopped parsley
  • 2 garlic cloves, minced
  • 2 tablespoons chopped basil
  • 1 ¾ oz Pecorino cheese, grated
  • Vegetable oil
  • Salt and pepper
  • Chives
  • Tomato Sauce, optional
Instructions
  1. Peel the eggplants, cut them in half, put them into a pot and cover with water.
  2. Bring the water to a boil and cook for about 45 minutes; drain and cool.
  3. Mix the bread crumbs with the chopped garlic, parsley, basil, grated cheese and salt.
  4. Squeeze out the eggplants and mash them with the bread crumb mixture and the whole egg, mixing until thoroughly combined.
  5. Shape this mixture into elongated, fairly flat ovals and fry them in vegetable oil. Drain.
  6. These may be served hot or cold and, if desired, covered with a spicy tomato sauce.
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