Tuesday, April 23, 2013

Eggplant Balls with Pappardelle

Hey two meatless meals in a row! Shhhhh. Let's keep this quiet.
I made these Eggplant Balls on Sunday. The recipe is from Claire's Corner Copia Cookbook. The Pappardelle was part of the batch I made on Friday night, I put half of the batch of  cut pasta in the freezer. Homemade pasta tastes so much better than store bought whether it is fresh or frozen.

I heated the eggplant in the oven and than tossed it with some Marinara that I had the freezer, heated it up first of course. I tossed in some grated Mozzarella cheese and we were good to go. So very good to go!

Ingredients -
1/4 cup olive
2 large eggplants, peeled and diced
2 tbsp water
2 cup bread crumbs
1/2 chopped flat-leaf parsley
2 tbsp chopped fresh basil leaves
4 oz shredded mozzarella
4 eggs, lightly beaten
1/4 cup grated Parmesan
Salt and pepper to taste
1/2 cup flour for rolling the eggplant balls

Method -
 Heat the olive oil in a large skillet over medium-low heat. Add the diced eggplant and stir to coat. Add the water, cover and cook about 20 minutes, stirring frequently, until the eggplant is very soft. Remove from the heat and turn into a bowl. Add the bread crumbs, parsley, basil, mozzarella, eggs, Parmesan, salt and pepper. Stir to mix well. Let the mixture stand for 15 minutes.
Form the mixture into meatball size balls. Gently roll each ball in the flour to coat evenly.
Bake in a preheated 350-degrees oven about 30 minutes, turning once after 15 minutes.


I entered this post as part of Pasta Please. It is month long pasta-centric event created by Jacqueline of Tinned Tomatoes. I am late to the table on this but I heard about it from bricioli de italiano. Both blog are filled with wonderful recipes and stories.

7 comments:

claudia lamascolo said...

you really come up with some really authentic recipes that wow me this is another! Thanks

Samantha H said...

Always looking for new ways to use eggplant. This is a great idea!

@customtaste.blogspot.com

Lucia from Madison said...

Thanks Claudia and Samantha! I am sure the eggplant balls would be even better if they were fried but trying to keep it healthy!

Catherine said...

Dear Lucia, You are so right. Homemade pasta always tastes much better.
This is a meal that is meatless yet satisfying and delicious. Blessings dearest. Catherine xo

Closet Fashionista said...

Ooh my sister would probably like those, she loves eggplant.
Haha, yes he was on the train when I got on. And I always stand in the same spot while I wait so it should be the same car ;) We'll see though hahahaha....
http://www.closet-fashionista.com/

William Stoneman said...

Perfection comfort food!!! That looks incredible. Thanks.

Simona said...

You had me at eggplant: it's a vegetable I love and the recipe to make balls with the is quite enticing. Lovely pairing with your homemade pappardelle. Thank you so much for contributing to Pasta Please!