Polpette di Melanzane - Eggplant "Meatballs"

Many people go through their whole life without ever tasting or wanting to taste a dish made with eggplant. Some because they just never had eggplant growing up, some because they simply are not curious enough eaters, some because they had it made improperly the first time, didn't like how it tasted or how it looked, and never went back. But if you like eggplant, you will love these.    

They aren't really "meatballs" because they have no meat in them, they just look like meatballs and can be used in place of them in pasta dishes. Polpette di melanzane or purpette di milangiane in Calabrian dialect means little balls of eggplant. You could also call them eggplant fritters. Crunchy on the outside, soft inside with a savory aroma and taste. Delicious alone or served with a simple marinara sauce for dipping. They are perfect as part of an antipasti plate, part of a tapas meal or with pasta and tomato sauce. Leftovers are good for a late night snack or even breakfast the next day. No kidding!

One large eggplant should make about 15 - 20 balls depending on how you roll them.

Ingredients

1 large eggplant

1/3 cup pecorino cheese plus more for serving - preferably Locatelli brand

1/2 cup unseasoned coarse breadcrumbs - home made is best from ciabatta or similar bread pulsed in a food processor - don't use panko or the fine Progresso type in a canister.

1 egg yolk

3 cloves of garlic minced

Nice handful of fresh basil leaves chopped

Olive oil to drizzle on cut eggplant and for frying
50/50 Olive oil/Canola oil for frying

Salt and Pepper

Marinara sauce

Preheat oven to 350. Cut the eggplant in half and score the top. Place on a cookie sheet. Brush with olive oil and sprinkle with salt and pepper.  Roast for half an hour. 

The eggplant will be soft and easy to scoop out of the skin. Put the eggplant meat on a cutting board and chop finely. Add a pinch of salt. 

Scrape the chopped eggplant into a sieve over a bowl and let drain for half an hour. You want it to have some moisture so it holds together with the dry ingredients but not too wet.   

the chopped eggplant, pecorino cheese, basil, garlic, egg yolk, bread crumbs, salt and pepper. Mix together and roll into balls - a little smaller than golf balls.

Fry in olive oil or a 50/50 olive oil and canola oil blend. 

Polpette done and ready to eat. Crunchy on the outside and soft inside. The aroma of basil, garlic and pecorino coming off them is awesome!