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SideChef
Recipes
Healthy
Eggplant Polpette
Recipe

12 INGREDIENTS • 6 STEPS • 55MINS

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.
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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
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.
55MINS
Total Time
$0.48
Cost Per Serving
Ingredients
Servings
12
US / Metric
Eggplant
2
Medium Eggplants, peeled
(about 3lbs total) diced into 1-inch pieces
Onion
1/2
Extra-Large Onion
Garlic
8 cloves
Garlic
Fresh Parsley
1/4
Finely Chopped Fresh Parsley
Egg
1
Egg
Parmesan Cheese
to taste
Parmesan Cheese
Breadcrumbs
to taste
Breadcrumbs
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
optional
Pine Nuts
1/4 cup
Pine Nuts, roasted
optional
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
42
Fat
2.3 g
Protein
1.5 g
Carbs
4.3 g
Add to plan
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Eggplant Polpette
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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
Cooking InstructionsHide images
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 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.
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.
Tags
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Healthy
Shellfish-Free
Dinner
Vegetarian
Italian
Vegetables
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