Side Pannel
Vegetarian Meatballs
Vegetarian Meatballs
- Recipe Submitted by Cheese Girl on 08/06/2014
Category: Healthy Recipes, Main Dish
Ingredients List
- 4 medium eggplants
- 1 cup finely grated Parmigiano Reggiano
- 2 medium eggs, lightly beaten
- 3 ”“ 4 cloves garlic, crushed
- bunch flat leaf (Italian) parsley, finely chopped
- Salt and pepper to taste
- 1/2 ”“ 1 cup dry breadcrumbs
- Olive oil for frying
Directions
1. Preheat oven to 350 F.
2. Wash the eggplants and prick them all over with a fork. Place them in a baking dish and dry bake them for about 50 minutes, turning occasionally, until they are quite shriveled. When done, set aside to cool.
3. Cut the tops off the eggplants and peel off the skin ”“ it should come away in strips. Roughly chop the flesh and put it in a large bowl.
4. Using a hand mixer or food processor, mash the eggplant until it”™s just a little bit lumpy. You can make it smooth if you like, but I prefer a bit of texture.
5. Stir in the cheese, eggs, garlic and parsley, then season to taste. Mix everything together thoroughly then start adding dry breadcrumbs bit by bit. How much you need will depend on the wetness of everything else, obviously, but you don”™t want the mixture too loose or too stiff ”“ if pressed in your hand it should stay together.
6. Take golf ball sized handfuls of mixture and roll between your palms into balls and place on a baking dish or large plate.
7. Pour a generous glug of olive oil into a heavy skillet ”“ enough to cover the bottom ”“ and heat until shimmering. Fry he balls in batches until golden brown then put on paper towel to drain.
8. Serve warm or at room temperature with a tomato or other sauce.
2. Wash the eggplants and prick them all over with a fork. Place them in a baking dish and dry bake them for about 50 minutes, turning occasionally, until they are quite shriveled. When done, set aside to cool.
3. Cut the tops off the eggplants and peel off the skin ”“ it should come away in strips. Roughly chop the flesh and put it in a large bowl.
4. Using a hand mixer or food processor, mash the eggplant until it”™s just a little bit lumpy. You can make it smooth if you like, but I prefer a bit of texture.
5. Stir in the cheese, eggs, garlic and parsley, then season to taste. Mix everything together thoroughly then start adding dry breadcrumbs bit by bit. How much you need will depend on the wetness of everything else, obviously, but you don”™t want the mixture too loose or too stiff ”“ if pressed in your hand it should stay together.
6. Take golf ball sized handfuls of mixture and roll between your palms into balls and place on a baking dish or large plate.
7. Pour a generous glug of olive oil into a heavy skillet ”“ enough to cover the bottom ”“ and heat until shimmering. Fry he balls in batches until golden brown then put on paper towel to drain.
8. Serve warm or at room temperature with a tomato or other sauce.
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