This is the recipe of mythical Sicilian eggplant meatballs grandmother and mom. 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.
L'alternative: aubergine meatballs with sauce
And how can we not try the amazing version of the peggplant olpette with sauce? Again the recipe is family and you absolutely have to tell me what you think.
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!
DOSES FOR ABOUT 25 MEATBALLS:
3 large eggplants
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
chopped mint and basil, to taste
flour, just enough to coat the meatballs
peanut oil for frying, to taste
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, that you can 'manipulate'. Season with salt and pepper. Do not overdo breadcrumbs otherwise the eggplant meatballs will be tough. A good tip is to store the dough for at least an hour in the refrigerator, so rassodi.
With hands slightly wet, prepare meatballs oval eggplants, a little over half a centimeter high and pass them in the 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!
MATCHING: 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.