These exquisite vegetarian meatballs have a lighter texture than standard meatballs, but are full of flavor. For best results, refrigerate the meatballs overnight – this helps them solidify and makes them easier to brown. The recipe calls for 2 hours and 45 minutes of total time, with 55 minutes of preparation time, and yields 12 meatballs.
To make the meatballs, you will need 1 pound of eggplant, cut into 4 4/4 inch planks, coarse salt and freshly ground black pepper, 2 1/3 cups of fresh breadcrumbs (preferably from a hearty Italian bread), 1/4 cup of extra-virgin olive oil, 1/2 cup of grated Parmesan cheese (1 1/2 ounces), 1 small garlic clove, minced plus 2 cloves thinly sliced, 1 large egg white, 1 can (28 ounces) whole peeled tomatoes, pulsed in a food processor, red pepper flakes, and 4 ounces of mozzarella cheese, cut into 12 thin squares.
To prepare the meatballs, preheat the oven to 350 degrees. Sprinkle the eggplant slices with salt, layer them in a colander set over a bowl, and let stand for 30 minutes. Rinse the eggplant, drain, and pat dry, removing excess water to make it easier to roll into balls.
Meanwhile, spread 1 1/3 cups of breadcrumbs in a single layer on a rimmed baking sheet. Bake until dry and golden, about 5 minutes. Cool.
Heat 1 tablespoon of oil in a 10-inch cast-iron skillet over medium-high heat. Add half of the eggplant in a single layer; cook, flipping once, until browned, about 5 minutes. Transfer to a colander. Repeat with another tablespoon of oil and the remaining eggplant. If the skillet gets too hot, adjust the heat. Wipe out the skillet. Let the eggplant cool slightly in the colander.
Transfer the eggplant to a food processor, discarding any juices. Add the toasted breadcrumbs, Parmesan, and minced garlic. Pulse until the mixture is a thick paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in the egg white. Chill until cold, about 30 minutes. Form the mixture into 12 balls, coating the outside with the remaining breadcrumbs to help
26.04.2023 @ 22:44
These exquisite vegetarian meatballs have a lighter texture than standard meatballs, but are full of flavor. For best results, refrigerate the meatballs overnight – this helps them solidify and makes them easier to brown. The recipe calls for 2 hours and 45 minutes of total time, with 55 minutes of preparation time, and yields 12 meatballs.
To make the meatballs, you will need 1 pound of eggplant, cut into 4 4/4 inch planks, coarse salt and freshly ground black pepper, 2 1/3 cups of fresh breadcrumbs (preferably from a hearty Italian bread), 1/4 cup of extra-virgin olive oil, 1/2 cup of grated Parmesan cheese (1 1/2 ounces), 1 small garlic clove, minced plus 2 cloves thinly sliced, 1 large egg white, 1 can (28 ounces) whole peeled tomatoes, pulsed in a food processor, red pepper flakes, and 4 ounces of mozzarella cheese, cut into 12 thin squares.
To prepare the meatballs, preheat the oven to 350 degrees. Sprinkle the eggplant slices with salt, layer them in a colander set over a bowl, and let stand for 30 minutes. Rinse the eggplant, drain, and pat dry, removing excess water to make it easier to roll into balls.
Meanwhile, spread 1 1/3 cups of breadcrumbs in a single layer on a rimmed baking sheet. Bake until dry and golden, about 5 minutes. Cool.
Heat 1 tablespoon of oil in a 10-inch cast-iron skillet over medium-high heat. Add half of the eggplant in a single layer; cook, flipping once, until browned, about 5 minutes. Transfer to a colander. Repeat with another tablespoon of oil and the remaining eggplant. If the skillet gets too hot, adjust the heat. Wipe out the skillet. Let the eggplant cool slightly in the colander.
Transfer the eggplant to a food processor, discarding any juices. Add the toasted breadcrumbs, Parmesan, and minced garlic. Pulse until the mixture is a thick paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in the egg white. Chill until cold, about 30 minutes. Form the mixture into 12 balls, coating the outside with the remaining breadcrumbs to help