Fried Eggpplant Balls: Polpette di Melanzane

Name: Fried Eggpplant Balls: Polpette di Melanzane
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters fresh large roughly cut bread crumbs, plus extra for breading; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 1 Tbsp chopped fresh chiles; 769 milliliters currants, soaked in warm water for 10 minutes, drained; 4 mediums eggplants, peeled and cut into 1/2 lengthwise; 4 larges eggs; 59 milliliters chopped fennel tops, about the tops of 2 fennel bulbs; 2 Tbsps chopped fresh parsley leaves; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 59 milliliters extra-virgin olive oil; 8 servings Extra-virgin olive oil, for drizzling and frying; 1 Spanish onion, 1/4-inch dice; 118 milliliters freshly grated Pecorino or Parmigiano-Reggiano; 118 milliliters pine nuts; 8 servings Salt; 8 servings Salt and freshly ground black pepper

Fried Eggpplant Balls: Polpette di Melanzane requires roughly 2 hours from start to finish. One portion of this dish contains roughly 14g of protein, 32g of fat, and a total of 615 calories. This recipe serves 8. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a rather expensive side dish. A mixture of about cut bread crumbs, eggs, pine nuts, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring 4 quarts of water to a rolling boil in a large pot.

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Water

Equipment you will use

Pot

Add the eggplant pieces and return to a boil. Reduce the heat and simmer until the eggplant pieces are tender, about 10 minutes.

Ingredients you will need

Eggplant

Drain the eggplant pieces on paper towels. Poke holes in the flesh with a fork and squeeze out the excess liquid, a few pieces at a time, between 2 clean paper towels. Roughly chop the eggplant and season with salt and pepper.

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Salt And Pepper

Eggplant

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Paper Towels

Place the warm eggplant into a bowl with 2 eggs, the grated cheese, parsley, currants, pine nuts, and 3/4 cup of the bread crumbs. The resulting mixture should be moist, but not wet.

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Breadcrumbs

Pine Nuts

Currants

Eggplant

Parsley

Cheese

Egg

Equipment you will use

Bowl

Add some more bread crumbs if necessary.

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Breadcrumbs

Beat the remaining 2 eggs in a bowl.

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Egg

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Bowl

Drizzle with extra-virgin olive oil and salt, to taste. Shape the eggplant mixture into small balls about 1 1/4 inches in diameter (like a golf ball). Coat each bowl with the egg and then roll the ball in bread crumbs.

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Extra Virgin Olive Oil

Breadcrumbs

Eggplant

Roll

Salt

Egg

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Bowl

Let the breaded balls rest for 10 minutes before frying.

Fill a deep pot no more than halfway with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Pot

Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the eggplant balls until golden brown. Use a slotted spoon or spider to gently drop the balls into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished balls, and drain them on paper towels.

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Eggplant

Cooking Oil

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Slotted Spoon

Paper Towels

In a 12-inch saucepan add the tomato sauce.

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Tomato Sauce

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Sauce Pan

Lay eggplant balls into sauce and add the fresh chiles. Over medium-low heat, simmer for 30 minutes, gently stirring occasionally.

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Eggplant

Chili Pepper

Sauce

Sprinkle with the fennel tops and serve at room temperature.

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Fennel

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato