Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Polpette di melanzane km zero filanti alla Pugliesefilanti👩‍🍳🏡🦁❤️

Cheesy Pugliese Eggplant Meatballs (Zero-Mile, Vegetarian)

Name: Cheesy Pugliese Eggplant Meatballs (Zero-Mile, Vegetarian)
Ingredients: 5 white eggplants (homegrown, if possible); 1 black eggplant (homegrown, if possible)

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

Sicilia

Cheesy Pugliese eggplant meatballs, made without meat and using just a few wholesome ingredients. Crispy on the outside, soft on the inside, with a gooey, cheesy center that will make you want more. A new recipe, a new main dish—zero-mile style!

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

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Ingredients

5white eggplants (homegrown, if possible)
1black eggplant (homegrown, if possible)
4 slices day-old bread
1 3/4 oz provolone cheese (about 50 grams)
2 large eggs (preferably organic)
Salt, black pepper, and fresh mint (homegrown, if possible), to taste
3/4 oz capers, rinsed (about 20 grams)
Homemade breadcrumbs, as needed
For frying: olive oil (preferably extra virgin)

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Steps

1

Use fresh, homegrown vegetables if you can.
2

First, peel the eggplants, cut them into cubes, and boil them in salted water for 15 minutes.
3

Drain the eggplants. Place them in a bowl, mash with a fork, and let cool.
4

Add the eggs, chopped fresh mint, salt, and pepper to the bowl. Mix well to combine.
5

Shape the mixture into meatballs, placing a cube of provolone cheese in the center of each. Seal and form all the meatballs.
6

Fry the meatballs in a skillet with olive oil. Turn them halfway through cooking to brown evenly.
7

The delicious eggplant meatballs are ready to serve. Enjoy your meal!
8

In a blender, pulse the bread and capers together.