This is a vegetarian recipe that you will easily find in many restaurants of typical Sicilian cuisine, and of course, like any good traditional Sicilian recipe – or, at least, like many -, eggplant meatballs are fried, because for us Sicilians, you know, fried is beautiful!
Sicilian eggplant meatballs are so soft that they melt in your mouth; so tasty that you don’t want to stop eating them!
Recipe and photo courtesy of Franco Di Palermo
Polpette di Melanzane in salsa di pomodoro
Course: Main CourseDifficulty: MediumIngredients
Eggplants 1 (Large, or 2 small)
Garlic cloves 4 (Minced)
Breadcrumbs 1 and 1/2 Cups
Large Eggs 1 (Beaten)
Pecorino Cheese 1/4 cup grated
Parsley Chopped 1 tbsp
Basil Chopped 2 tbsp
Salted ricotta 1/4 cup grated
Flour
Vegetable oil for frying
Directions
- Preheat oven to 350. Prick Eggplant all over with a fork and place them on baking sheet
- Roast in oven for 1 hour, Until eggplant are very soft
- Let cool, and scrape cooked eggplant flesh into a large mixing bowl, discard skin.
- Combine in same bowl, Breadcrumbs, egg, pecorino cheese, parsley, garlic, and basil. Season with 1 Teaspoon Sea Salt, and Black Pepper to taste. Mix well, until ingredients are blended, careful not to overmix.
- Form the mixture into 1 3/4 inch balls, hand rolling tightly. Dust balls lightly with flour, arrange on baking sheet, and refrigerate for an hour.
- In a large non-stick skillet, in 1/2 inch vegetable oil, on medium high heat, brown balls all over, approx 8 minutes. Drain/rest on Paper towels.
- Add the eggplant balls to your favorite tomato sauce “Salsa di Pomodoro”. Simmer for 5 minutes.
- Arrange on serving platter, top with grated Ricotta Salata. Garnish with Fresh Basil!
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