Eggplant Polpette

Updated at: Thu, 17 Aug 2023 11:36:45 GMT

Step 1

Start by charting the eggplants on the stove fire, flipping them every minute for about 10 minutes (until the skin is almost burnt). Take off the fire and place in a covered bowl for 10 minutes to let steam (to make the peeling easier)

Step 2

Peel the eggplants and chop them as fine as you can. Take another bowl and squeeze the water out with your hands, as much of it as possible (as the water tends to be bitter)

Step 3

In a bowl add the drained eggplant, the egg, parsley, garlic powder, paprika, salt and breadcrumbs. Mix with your hands and form small balls a couple cm (1 inch) in diameter.

Step 4

Preheat the oven to 200°C (440°F). On an oven tray with parchment paper, place the balls. Cover them with Parmesan on top and drizzle olive oil before placing them in the oven for 20 minutes. After that, cook on broil for 5 minutes and voilà!

Step 5

Eat them on their own or use them to make spaghetti with meatballs or a meatball sub but vegetarian!

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