Crunchy on the outside but with a soft heart, the eggplant meatballs will win you over at the first taste
We can make them parmigiana, stuffed, fried, in fricassee, in oil: the eggplants they are undoubtedly among the most popular and used vegetables of the summer, for their flavor, but above all for their versatility. There are infinite ways to cook them: they lend themselves to the preparation of sauces, side dishes, appetizers and even less immediate dishes, such as eggplant meatballs, crispy outside and soft inside, ideal as a main course or as a tantalizing finger food. Fried or baked, they will win you over!
Round, long, dark and violet: all the varieties of aubergines
They are a lot the varieties of aubergines grown in Italy, from round ones with lighter skin to more elongated ones, with a more pungent flavor. Among the most used are the Violet of Naples, with an elongated shape and a spicier taste: for this reason, before cooking it, it is left to drain with coarse salt for at least 30 minutes. Instead, with a more delicate and sweet aroma there is Violetta from Messina, excellent for the preparation of parmigiana. Then there is the Palermo, round, with a dark skin and a more neutral flavor: it is suitable for both baking and frying.
Spices and herbs for a more intense taste
If you are not afraid to experiment, add herbs and freshly ground pepper to mix your eggplant meatballs. Among the former, those that are most suitable for this preparation are the thyme (especially if they limonino), the mint, the fennel and the marjoram. Chop them and put them together with the egg and cheese: if you use them fresh they will have a more delicate flavor, but if you put them dry, their aroma will be stronger.
The recipe for eggplant meatballs
Get yourself 4 medium-sized eggplants, wash and peel them. Cut them into cubes, put them in a colander, sprinkle them with a handful of coarse salt and let them lose their water for 30 minutes, then wash them and dry them with a sheet of absorbent paper. In a pan put a drizzle of extra virgin olive oil, a clove of garlic and cook for 5 minutes. At this point add the aubergines and cook until the pulp falls apart. Add a drop of water from time to time. Once cooked, mash the pulp with a fork and let it cool. Add 1 egg, a pinch of salt, some chopped basil leaves and 100 g of Parmigiano Reggiano. Knead and form meatballs that you will pass in breadcrumbs. In a pan, heat some'peanut oil and when it is hot, fry the eggplant meatballs a few at a time, turning them until golden. At this point remove them, drain them on a sheet of absorbent paper and then serve them with a chicory salad.
In the tutorial, discover some more ideas for your eggplant meatballs
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