Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Eggplant Meatballs (A Recipe! π) + Corn Soup, Corn Pasta, and Irresistible Blistered Green Beans
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As noted a few newsletters ago, recently my daughter and I dined at a local restaurant whose menu featured eggplant meatballs with Hazan tomato sauce and housemade ricotta. I ordered them, loved them, and began experimenting with various recipes in the days that followed. One method called for sautΓ©ing diced eggplant, skin and all, before purΓ©ing the flesh with seasonings and binders; another called for roasting the eggplant whole before doing the same. One method called for pan-frying the shaped meatballs, another called for roasting. Ultimately, I preferred the roasting method at both phases, which makes the process more hands-off overall. To make these meatballs, in sum, you'll roast a few eggplants whole, drain the flesh briefly, then purΓ©e it with garlic, Parmigiano Reggiano, and an egg, before folding in breadcrumbs. Then you'll form the purΓ©e into balls and roast them, before simmering them briefly in tomato sauce. To be clear: there is no meat in these meatballs! They taste like little bombs of eggplant parm and make a nice little side dish or a great vegetarian meal on their own aside healthy dollops of fresh ricotta and good, olive oil toasted bread. I hope you love them, Friends! ππ π
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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