This is the recipe for mythical Sicilian eggplant meatballs of grandma and mother. The eggplant meatballs are a typical Sicilian recipe and this recipe, in particular, It is passed to me harmless fashions and variations together with that of the Doublets of Eggplant. You will also find the VIDEO RECIPE Sicilian eggplant meatballs on my You Tube channel, so you will see it live as they prepare: and if you want you can subscribe to my channel to receive all my video recipes.
I love meatballs: of meat, of fish, of vegetables. Any kind of Meatball I'm passionate about. Soft and tasty, These Eggplant croquettes are seasoned with grated Parmesan and pecorino: out are crisp but not read why breaded in flour and breadcrumbs; and inside are very soft and fragrant. You can flavor with parsley, basil or mint, as Favorites. I have a passion for the Basil and Mint, When we are in season.
I recommend, if you like meatballs of any kind, have a look at all my RECIPES OF MEATBALLS and above all my SICILIAN RECIPES and at RECIPES WITH EGGPLANT, you will surely find some goodies that can affect. Have a good day!
EGGPLANT MEATBALLS (Sicilian recipe)
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INGREDIENTS
- DOSES FOR ABOUT 25 MEATBALLS:
- 3 large eggplants
- 2 eggs
- 80 grams of grated Parmesan cheese
- 50 grams of grated pecorino cheese
- stale breadcrumbs, to taste
- 1 clove garlic, minced
- salt and pepper, to taste
- Mint and Basil or parsley, to taste
- flour, just enough to coat the meatballs
- peanut oil for frying, to taste
PROCEEDINGS
Before you prepare the eggplant meatballs, look carefully at the VIDEO RECIPE. Wash the eggplants, clean them by removing the ends and make them into cubes. Put them in a pot full of boiling salted water and cook for about 15 minutes. Alternatively, to speed up the times, you can microwave or steam aubergines.
Drain the eggplant and put them in a colander with a weight above: should lose more water can, otherwise the meatballs are too soft. Allow the eggplant to lose water for a few hours, pressing down occasionally, as you see in VIDEO RECIPE.
In a bowl place the chopped Eggplant (If you see that the Eggplant is still slightly with your hands squeeze aqueous), grated cheeses, the eggs, garlic, finely chopped herbs and then add as much bread crumbs as needed to obtain a soft dough but hard, You can ' manipulate '. Season with salt and pepper. Do not overdo breadcrumbs otherwise the eggplant meatballs will be tough. A good tip is to put the dough in the fridge for at least an hour, so rassodi.
With hands slightly wet, prepare meatballs oval eggplants, high a little’ more than half a centimeter and dip them in flour. Fry the eggplant meatballs in boiling peanut oil and serve hot meatballs, but not very hot. I add only that, the next day, cold, are even more good. Bon appétit!
THE PAIRING: with these rich and tasty meatballs we suggest a wine from the Cantina di Custoza: a Bardolino Chiaretto Doc that has just the right acidity, fragrance, freshness and charm to better face a FRY and the strong taste of the pecorino Kibbles content.
23 comments
Ciao way There, I can replace the eggs with something else? Potatoes? This? …. I do not have eggs at home and I would like to do before you go to the grocery store to work off a little’ eggplant Thanks! Hi Silvia
Hello Silvia, forgive me but today I was around half of Sicily and saw the comment only now. Honestly I would say no, because the feature of these balls is the great softness also given from eggs. But if you want to try, Yes, you could try the potato schiacciata.fammi know
Hi Ada, congratulations for the blog.. I would like some advice: I can prepare the dough the day before and then fry tomorrow? Thanks
Hi Valentina, Thank You very much. Then, so you can easily do the dough the day before, I cover with plastic wrap and leave in the refrigerator. The next day, with hands slightly wet, form the meatballs, the infarini and fry. Let me know!
They came out very good and they congratulated me. Thanks again for the recipe.
But I'm happy! A dear Best wishes and see you soon, ADA
can I freeze? If you already floured ?
hello Emma, I tell the truth: They are so simple to do but I never frozen. What say, you can give it a try freezing the individual patties no flour. Place them on baking paper and leave in the freezer until they harden. Then you can put a freeze bag. At this point you should fry frozen, before the infarini and then you put them in hot oil. But honestly I can not guarantee the result. Indeed, if you try let me know because I have intrigued. A warm greeting
Stunning Ada! Thanks! you gave me ua great idea! I make them for sure!
I then made Eggplant lover in all ways! The eat for breakfast. The kind you used here are those long? I unfortunately here in Belgium I find only normal (not too long and not round). I hope vaada well.
Thanks again and congratulations… not only the recipes but also for photos that are always a treat for the eyes. Paola (alias zotopasta)
Hello Paola! You I rather use those long dark purple, but when I use the variety in Messina maiden, It is round and violetta, very large. In any case you spice it up well with herbs and grated cheese. I really hope that you like them! And thank you for following me so patiently. A hug! ADA
Made this week, very good, I quickly fried on both sides and then I put them in tomato sauce to Cook (My husband doesn't eat fried). Delicious! This week the echo, a greeting
Simona
Brava Simona! And in the sauce put even a little’ Mint next time, are even more good!!!! Have a nice weekend, ADA
Made today, exquisite. My son who hates eggplants, not recognized them and asked me to make him sempree so
Not only is your name like me, but you invented a nick name really superb I will envy you forever! In addition already adore you and especially your son because you liked my Eggplant patties. Hi Ada and welcome to my blog! Dear greetings, Ada 🙂
I always prepared but just passing them as a final step in the breadcrumbs…. tomorrow I will so, tuffer9 them in flour. Thanks.
Hello! Are softer and they know even more of Eggplant. Let me know! A warm greeting, ADA
I prepared Saturday, at lunch, are andatr them. Kisses from Sicily
How glad!!! And even more because the compliments I get from Sicily! A big hug, you've made me happy!!! ADA
I read the Vs.. recipe and intrigues me very, tonight I'll do x steaming fresh dinner salad, Thank you for having shared Hello to the next recipe
then let us know absolutely how was dinner with these meatballs… Thanks Claudia and welcome to the blog. Hello and see you soon. ADA
for the season of Eggplant coming, This is a great recipe!
I copy!
Hello
Long time I was looking for a recipe for Eggplant meatballs, This inspires me ….. and is from Sicily, I'll try !
I discovered your blog today, I am blogger for just over a month ….. Bye
We too, just over a month…. we come to visit you. And when you make the meatballs let us know if you like. A greeting