Good morning 💚❤ everyone! Italians love the “Polpette” and I love to do with many different ingredients, not only with ground meat. These meatballs are made with chickpeas and eggplant and they are very filling, tasty and one incredible source of plant proteins. They are perfect for a meat-free day or for those who are vegetarian. I’m going to explain you how to do these round wonders step by step. I had eat them for lunch with a tomato salad but they are also perfect for a Sunday brunch buffet or for starters when you grill.
Ingredients
- 2 small eggplant (about 500 gr)
- 250 gr canned chickpeas
- 1 egg
- 30 gr pecorino romano cheese grated
- 3 mint leaves
- 1 garlic clove
- 150 gr dry breadcrumb
- salt
- extra virgin olive oil
- oil for frying
Method
Clean and cut into small cubes the eggplant. In a good quality no-stick saucepan over medium heat, add cooking oil and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding oil as needed. Transfer to a bowl to cool.
Put the chickpeas in a food processor and pulse the food until the mixture is mostly combined and transfer to a large bowl. Squeeze the garlic, chop finely the mint leaves and grate the cheese.
Combine all the ingredients to the bowl, add the mash chickpeas, the eggplant, the garlic, the mint leaves, 100 gr breadcrumb (let aside 50 gr for dusting, the salt and then add the egg and mix until a dough forms. Use your hands to form 3 cm balls from the chickpeas eggplant mixture.
Heat the frying oil in a large saucepan, dust all your meatballs with the breadcrumb and then fry , turning gently.
Your meatballs are ready! Eat them warm.
Italian Recipes Homemade 