eggplant polpette

These vegetarian eggplant meatballs are my version of a popular dish. The seasonings used put them in the “Middle Eastern” category. They’re crispy on the outside, tender within, and very satisfying. They’re very versatile, in that they can be served on toothpicks as hors d’oeuvres, or topped with any number of sauces such as tahini or romesco. I start by roasting the eggplants, which imparts a tantalizing smoky flavor. Consider using these eggplant meatballs instead of poultry in the Persian dish, koresh fesenjan. The thick sauce of ground walnuts and pomegranate molasses will make it into a protein-rich vegetarian entrée.

You can make these in advance and keep them in the freezer for a quick meal at any time.

Ingredients:

• 2 large globe eggplants

• 1 tablespoons fruity extra virgin olive oil, plus more for later

• 1 large onion, finely chopped

• 4 large cloves garlic, minced

• 2 large eggs

• 2 cups fine dry breadcrumbs

• 1 cup cilantro, finely chopped

• 1 teaspoon turmeric

• 1 teaspoon sumac

• 1 teaspoon kosher salt

• ½  teaspoon coriander, preferably freshly ground

• Several grinds of the pepper mill

Method:

• Roast the eggplants: Roasting over a direct flame gives them a lovely smoky taste. If you have a gas stovetop, lay the eggplants directly over two burners. (I suggest you line the cooktop with foil for easy clean up.) Turn the flame to medium high and let the eggplants roast, turning them with tongs every few minutes, until they are charred all around and have collapsed. Or, roast them on a BBQ grill. Then set them aside on a platter until they’re cool enough to handle.

• If you don’t have access to a grill or a gas stove, don’t fret. You can also do this in an oven, but be sure to prick the eggplants with a fork in several places so that they don’t explode. Just slide them into a 450º oven and turn them every so often until they’re charred and collapsed— you could also do this under the broiler. Don’t you love options?

• Once your roasted eggplants are cool enough to handle, take a sharp knife and slice each eggplant lengthwise.  Scrape the flesh away from the charred skin—no worries if some bits of the skin get mixed in with the flesh—drain off any liquid, and scoop the pulp into a food processor.

• Add the remaining ingredients (using 1 tablespoon of the olive oil) to the food processor and pulse until well combined into a slightly chunky paste. Taste the mixture for salt and add more if needed. 

To fry (best)—pan fry the polpette in batches on the stove top.

To bake (very good, less calories, fast and easy)— Preheat the oven to 375º.

• Line a baking sheet with parchment.

• Pour a little olive oil into a flat plate.

• Using a 1.5 inch cookie scoop (You could use your hands, but I like the uniformity in size you get with the scoop), drop mounds of the dough onto a flat surface until you’ve used it all up. I got 47 balls out of the mix.

• One at a time, pick up each mound, gently roll it into a ball in your palms (don’t compact it) and then roll it in the olive oil. Place them on the cookie sheet.

• Bake the polpette for about 30 minutes, or until they’re crispy and golden.

• Allow them to cool and set before removing them from the pan with a thin spatula.

Another option is to bake them and then, when you’re ready to serve, drop them into a deep fryer for a couple of minutes to crisp them up and get them hot.

To freeze the eggplant polpette: After they’re baked and cooled, lay them out on a sheet pan and slide it into the freezer. Make sure they’re not touching each other. Once they’re frozen you can put them all in a freezer safe zip bag to store. When you’re ready to use them, defrost them in the fridge and reheat them in the oven or drop them into a deep fryer set between 350º and 375º for 2-3 minutes.

You can now finish them in any way you’d like.

Use one of the following, or devise a sauce of your own.

• Serve them on toothpicks for hors d’oeuvres, with tahini, tzatziki, or romesco sauce.

• Or serve them in a bowl with rice on the side as an entrée, or as part of a buffet.

•  For a quick sauce, stir together 2 cups of your favorite tomato sauce—homemade or high quality jarred—and add ½ teaspoon cinnamon, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon ground allspice. Simmer the sauce for 5 minutes and it’s ready to serve.

• Or use them in fesenjan.

• Or the tamarind and date sauce from this recipe.

• The possibilities are endless.