Cooking Instructions
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Step 1
Preheat your oven to 400 degrees F (200 degrees C) and spray a sheet tray with
Nonstick Cooking Spray (as needed)
.
Step 2
Toss the diced
Eggplants (2)
and
Garlic (8 cloves)
with olive oil and
Salt (to taste)
and evenly scatter across the sheet tray - avoid overcrowding the eggplant and use two sheet trays if needed. Roast the eggplant and garlic for 40 minutes.
Step 3
While the eggplant is cooking, use a food processor to puree your
Onion (1/2)
. Set aside on a cheesecloth or paper towel to drain the excess water.
Step 4
When the eggplant is done, peel the garlic and add it to a food processor with the eggplant. Pulse in 2-second intervals until the mixture is just broken down, but not watery.
Step 5
Transfer the eggplant mixture to a bowl along with the
Fresh Parsley (1/4)
,
Egg (1)
,
Parmesan Cheese (to taste)
,
Breadcrumbs (to taste)
,
Crushed Red Pepper Flakes (1/2 tsp)
,
Pine Nuts (1/4 cup)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and mix until combined. Adjust the breadcrumbs and seasoning as needed, and don’t over mix the polpette or it won’t hold.
Step 6
Roll out each polpette into a 2-inch ball, transfer back to the sheet tray and bake for another 15 minutes. Serve with your favorite sauce and enjoy.
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