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Eggplant polpette
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| Eggplant Polpette KCSM (TV) | |
| 1-1/2 C. | toasted walnuts, (chopped in food processor) |
| 1 | eggplant, trimmed, sliced and diced |
| 1 | onion, diced |
| 1 t. | salt |
| 1T. | olive oil |
| 3 cloves | garlic, diced |
| Pinch | red pepper flakes, (optional) |
| 1/2 C. | pecorino cheese |
| 1/2 C. | Parmigiana Reggiano cheese |
| 1 C. | fine bread crumbs |
| 2 | eggs |
| 1 T. | dry parsley, (or fresh) |
| zest from one lemon | |
| 1/2 C. | fresh basil, finely chopped |
Saute onion in olive oil until nicely browned;
Add to browned onion, continue to saute to a desired texture: garlic, eggplant, salt;
then let mixture cool a bit.
Add to onion & eggplant mixture: walnuts, lemon zest, basil, bread crumbs, cheeses, and eggs.
Stir together until well mixed.
Heat oven to 375 degrees F.
Line a baking sheet with parchment or spray with PAM; oil hands & form veggie balls a little larger than a golf ball; spray ball with PAM; bake for 20-25 minutes until browned (depending on your oven).
Recipe uploaded with Shop'NCook for iPhone.
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