These are a popular Italian appetizer that is usually served with warm marinara sauce for dipping. Adapted from http://chichoskitchen.blogspot.com/2010/02/eggplant-balls-polpette-di-melanzane.html
Makes about 24 balls, 50cal each
Ingredients:
2 large eggplants
2/3 cup freshly grated Parmesan cheese
2 tbsp chopped parsley
1 tbsp chopped basil
(you can also add a little oregano, thyme, rosemary, sage, or marjoram)
1- 1 ½ cups untoasted bread crumbs (I use whole wheat)
2 beaten eggs
2 garlic cloves crushed
½ small onion finely minced
1 tbsp olive oil
1/3 tsp salt, or to taste
1/8 tsp pepper
Directions:
Preheat the oven to 350ºF and lightly spray 2 oven trays. Peel the eggplants and slice them into 1/4” disks (cut them all the same width so they cook evenly). Lightly brush them with olive oil and bake them for 30 - 45 min until golden, turning every 15 minutes. Let them cool. In a food processor, finely chop the eggplant, onion and garlic. Combine this mixture with the basil, parsley, eggs and parmesan cheese. Season with salt and pepper, and lastly add breadcrumbs until the desired consistency is reached.
Wet your hands with a little water and shape the eggplant mixture into balls, then bake them for 25 - 30 minutes until deep golden brown and slightly crusty. Do not over-bake or they will be dry. Remove tray from oven and cover with foil to let the meatballs steam until ready to serve.
Notes:
• I have assembled them on a baking tray the day before baking, and they turned out just fine. Bring to room temperature before baking, and may need to bake a little longer.
• These freeze well. Thaw them overnight in the fridge, and then re-heat in the oven for about ten minutes, turning halfway (don’t forget to spray your baking sheet).
Makes about 24 balls, 50cal each
Ingredients:
2 large eggplants
2/3 cup freshly grated Parmesan cheese
2 tbsp chopped parsley
1 tbsp chopped basil
(you can also add a little oregano, thyme, rosemary, sage, or marjoram)
1- 1 ½ cups untoasted bread crumbs (I use whole wheat)
2 beaten eggs
2 garlic cloves crushed
½ small onion finely minced
1 tbsp olive oil
1/3 tsp salt, or to taste
1/8 tsp pepper
Directions:
Preheat the oven to 350ºF and lightly spray 2 oven trays. Peel the eggplants and slice them into 1/4” disks (cut them all the same width so they cook evenly). Lightly brush them with olive oil and bake them for 30 - 45 min until golden, turning every 15 minutes. Let them cool. In a food processor, finely chop the eggplant, onion and garlic. Combine this mixture with the basil, parsley, eggs and parmesan cheese. Season with salt and pepper, and lastly add breadcrumbs until the desired consistency is reached.
Wet your hands with a little water and shape the eggplant mixture into balls, then bake them for 25 - 30 minutes until deep golden brown and slightly crusty. Do not over-bake or they will be dry. Remove tray from oven and cover with foil to let the meatballs steam until ready to serve.
Notes:
• I have assembled them on a baking tray the day before baking, and they turned out just fine. Bring to room temperature before baking, and may need to bake a little longer.
• These freeze well. Thaw them overnight in the fridge, and then re-heat in the oven for about ten minutes, turning halfway (don’t forget to spray your baking sheet).
I love, love these!!!
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