Eggplant Polpette

Preheat your oven to 400 degrees F (200 degrees C) and spray a sheet tray with Nonstick Cooking Spray (as needed).

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.

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.

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.

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 (as needed), Pine Nuts (4 Tbsp), 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.

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.