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RECIPE
12 INGREDIENTS6 STEPS55min

Eggplant Polpette

Eggplant Polpette, just as they sound, are meatless meatballs made entirely from eggplants. They’re tender, fluffy, and packed with so much flavor, you’ll never know they’re completely meatless.
Eggplant Polpette Recipe | SideChef
Eggplant Polpette, just as they sound, are meatless meatballs made entirely from eggplants. They’re tender, fluffy, and packed with so much flavor, you’ll never know they’re completely meatless.
Cooking with Rocco
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Cooking with Rocco
Cook with confidence, taste every step of the way, and always have glass of wine on hand - because if the confidence drops, the wine will always pick it back up!
http://www.cookingwithrocco.com
55min
Total Time
$0.48
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
2
Medium  Eggplants , peeled
(about 3lbs total) diced into 1-inch pieces
1/2
Extra-Large  Onion
8 cloves
1/4
Finely Chopped  Fresh Parsley
1
to taste
Breadcrumbs
1/2 tsp
Crushed Red Pepper Flakes
(optional)
1/4 cup
Pine Nuts , roasted
(optional)
to taste
as needed
Nonstick Cooking Spray
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Nutrition Per Serving

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CALORIES
42
FAT
2.3 g
PROTEIN
1.5 g
CARBS
4.3 g

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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Nutrition Per Serving
Calories
42
% Daily Value*
Fat
2.3 g
3%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
15.2 mg
5%
Carbohydrates
4.3 g
2%
Fiber
1.0 g
4%
Sugars
1.3 g
--
Protein
1.5 g
3%
Sodium
10.0 mg
0%
Vitamin D
0.1 µg
0%
Calcium
15.8 mg
1%
Iron
0.4 mg
2%
Potassium
93.5 mg
2%
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