Wednesday, February 23, 2011

Polpette di Melanzane

I want to say thank you to my dear friend Carmen for sharing this recipe with me... and now with the world! Everyone enjoyed these so much this past weekend, it seems only fair to share with you all! 

(Eggplant balls)
from Carmen's Kitchen!!!!! 

Ingredients for 20-25 balls

4 large eggplants 
2 eggs 
1 large slice of bread 
bread crumbs
a little parsley
1 bunch of basil
100 g of grated Parmesan cheese
1 clove garlic
salt & pepper
Olive oil for frying

Soften a bit of milk in the crumb of the bread crumbs.
Start a pan with a drizzle of olive oil and 1 smashed fresh garlic. Turn it on low flame and let the garlic blonde. 
Cut the eggplant into small pieces and blanch (cooking briefly in boiling water) for 5 minutes.
Drain well and allow to cool. 
Squeeze very well (by hand or with a potato masher) and put them to cook for a few minutes with a little salt in a pan in your oil pan you started earlier. Remove immediately.

Let them cool again, then put them in a large bowl. (it will be a squishy mess)
If necessary add a little more salt, your eggs (put them in a bowl and mix them like for scrambling), smashed up piece bread, parsley and basil, washed and chopped, and a pinch of pepper.
Begin to mix well.
Add the Parmesan cheese.
Add the breadcrumbs until you have a consistency not too soft (but not too dry).

Form the meatballs, not too large, roll them in the flour and fry them in oil hot. 
YOU DO NOT HAVE TO FRY. I actually just put them on a cookie sheet and drizzle olive oil on the and put them in a 450 degree hot oven and cook them for about 10-15 minutes. 
Drain them well on paper towels.