Meatless Eggplant “Meatballs”
Ingrediënten
- 5 tablespoons olive oil
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 medium/large eggplant peeled and finely diced (about 6 cups)
- Kosher salt
- 2 teaspoons finely chopped fresh oregano
- 2 teaspoons finely chopped fresh basil plus more for serving
- ½ cup vegetable broth
- ¾ cup all-purpose flour
- 1 cup plain bread crumbs
- 2 eggs beaten
- 3 ounces Pecorino Romano grated (1 cup), plus more for serving
- ½ cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Avocado oil for frying
Instructies
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the eggplant and season with salt.
- Cook until softened and browned, about 10 minutes.
- Add the oregano, basil, and vegetable broth.
- Bring to a simmer and cook until the liquid has evaporated, about 10 minutes.
- Using a potato masher, mash the eggplant until it forms a paste.
- Transfer to a large bowl to cool.
- Once cooled, add ¼ cup of the flour, the bread crumbs, eggs, Pecorino Romano, and parsley.
- Season with salt and pepper.
- Using an ice cream scoop, divide the mixture into 35 balls and place on a baking sheet.
- Transfer to the freezer to chill for 20 minutes.
- Put the remaining ½ cup flour in a small baking dish.
- Dredge the meatballs in the flour.
- Fill a small Dutch oven with 1 inch of avocado oil and heat over medium-high heat.
- Set a wire rack on a baking sheet.
- Add the meatballs to the hot oil in batches and fry until golden brown, about 5 minutes.
- Transfer to the rack and repeat to fry the remaining meatballs.
- Season with salt and sprinkle with more pecorino and chopped basil.
Notes / Tips / Wine Advice:
These meatballs can be eaten as an entrée but are also delicious as an appetizer, served on a small spoon with some pomodoro sauce and a garnish of Pecorino Romano cheese and basil.
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