Goat Binder
eggplant meatballs

 

Eggplant can be a temperamental plant to grow. But it’s also a plant that, once established, will keep giving and giving all season long. Since eggplant doesn’t preserve quite as nicely as some other vegetables, it is best eaten fresh. When we have a produce drawer overflowing with eggplant, Polpette di Melanzane is the number one dinner requested by my kids. Okay, so really they are just baked eggplant balls but the Italian name sounds nicer! If you would like to try making some, here’s what you’ll need:

 

{Polpette di Melanzane}

Eggplant- ~ 3 large, ~10 small/medium.
~2 cups bread crumbs (homemade or store bought)
1 egg
2 cloves garlic
1 onion
salt and pepper to taste
A handful of fresh basil and oregano
1/2 cup Parmesan cheese
olive oil

 

IMG_9864

 

  • Peel and slice the eggplant
  • Place the slices on a baking sheet. Drizzle with olive oil and roast for 30-45 min at 350*.
  • Transfer the eggplant to the bowl of a food processor. Add in the onion and garlic and blend until smooth.
  • Add the fresh herbs and spices. Pulse to combine.
  • Stir in the egg, Parmesan and bread crumbs.
Your mixture should be soft, but workable. If it is too wet you can add in more breadcrumbs. Lightly grease baking sheets and form the mixture into “meatballs”.  Bake at 350* for about 25 minutes, turning once, until they are browned and slightly crusty. This recipe can be easily altered. You can increase the eggplant/breadcrumbs, but will not need more than one egg no matter the quantity.

 

Serve plain, with tomato sauce or over pasta. These freeze and reheat well, so you can make extra to save for an easy meal! Click below for a printable version of this recipe.

 

{Eggplant} Polpette di Melanzane
Author: 
 
Vegetarian eggplant "meatballs"
Ingredients
  • Eggplant- ~ 3 large, 10 small/medium, or enough to cover 2 baking sheets
  • ~2 cups bread crumbs-homemade or store bought
  • 1 egg
  • 2 cloves garlic
  • 1 onion
  • salt and pepper to taste
  • A handful of fresh basil and oregano
  • ½ cup Parmesan cheese
  • olive oil
Instructions
  1. Peel and slice the eggplant
  2. Place the slices on a baking sheet. Drizzle with olive oil and roast for 30-45 min at 350*.
  3. Transfer the eggplant to the bowl of a food processor. Add in the onion and garlic and blend until smooth.
  4. Add the fresh herbs and spices. Pulse to combine.
  5. Stir in the egg, Parmesan and bread crumbs.
  6. Your mixture should be soft, but workable. If it is too wet add in some more bread crumbs. Lightly grease your baking sheet and form the mixture into 1- 1½ in balls. Bake at 350 for about 25 minutes, turning once, until they are browned and slightly crusty.
  7. *This recipe is easily altered for more or less quantities, you can increase the eggplant/breadcrumbs amount but will need no more than 1 egg for any amount.

 

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© 2013 – 2017, Sarah R Toney. All rights reserved.

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