Here’s my recipe from last summer: Eggplant Balls with Parmigiana from Yottam Ottolenghi, This recipe is excerpted from his latest book, Flavors. My colleagues gave me this book on my birthday last year and since then I’ve been looking forward to seeing eggplants landing at the market stalls so I can try!

I am a big fan of dumplings and these eggplant dumplings are a perfect meatball trompe l’oeil. At least blind. Texture level, it’s very different but ultimately not the desired effect.

These vegetarian dumplings are really tasty, delicious and very wholesome. They are actually very easy to do too. Like the curry patio balls, this is one of my great classics. As a dish, or as an accompaniment, they are very versatile.

This dish is reminiscent of the famous eggplant parmigiana, which, along with eggplant and ricotta lasagna, are my favorite eggplant dishes! I’m not going to repeat the poem on my history with eggplant, and the joy with which I’ve been discovering it lately, little by little. I was obviously not a big fan, but today I never get tired of it, always looking for new ideas to cook it!

I love digging into Mediterranean cookbooks for inspiration! For me, the eggplant is really what’s anchored in this kitchen. It pairs wonderfully with herbs, spices, the freshness of cheese, and other Mediterranean vegetables. It takes 1000 faces, each time the taste changes depending on the preparations!

How to make eggplant balls?

This recipe from Yottam Ottolenghi, I deliver it to you almost exactly. I hardly made any adjustments, except the difference in seasonings for the tomato sauce, which I made less spicy. I also chanted Kalamata olives for serving, loved to savor the dish. I have no doubt that this should bring even more relief (but I find olives too salty sometimes!)

Eggplant Meatballs with Ricotta and Parmesan Recipe

Eggplant shells to replace meat

I love beef patties, also known as polepets. I love this playful format which I was able to use in duck ball or salmon ball as well.

Still, I love to have fun with food – yes, I know, you don’t play with food.. but a little bit nonetheless! Also, I’ve made these dumplings several times, including once in smaller calibers (about 30 grams).

It was an opportunity to have fun making a plate of vegetarian meatballs with a nice tomato sauce and spaghetti. It was a great surprise. The meatballs are rich in protein through the ricotta and Parmesan, so the whole thing makes for a well-balanced dish.

Believe me next time, I’ll try a fusion between these eggplant balls and lentil balls, just to bring a little more texture, closer to meatballs!

Eggplant Balls or Gratin with Parmesan

Recipe for making eggplant balls in tomato sauce, such as parmigiana

This recipe can be made in advance. For example, you can make tomato sauce 48 or even 72 hours in advance (it also freezes very well). You can make the dumplings a day in advance.

Like many dishes, these dumplings are even better when reheated.

One piece of advice: they’re best when they have a “lamb salad,” i.e. when you leave with appropriately sized pieces of eggplant. I do not recommend mixing the eggplants. It makes a great eggplant caviar but isn’t quite suitable for making these meatballs.

These dumplings can be flavored with other herbs, such as for cooking tomato sauce. I made a version with rosemary and thyme in sauce, it was delicious too!

Eggplant Meatballs with Ricotta and Parmesan Recipe

Eggplant Meatballs in Tomato Sauce

A delicious recipe, a variation of Eggplant with Parmigiana!

preparation time: 45 Minute

Cooking Time: 45 Minute

Rest time: 30 Minute

total time: 2 time

Type of dish: main course

Eat: Italian

Part: 4 People

prepare eggplant balls

  • Wash and dry the eggplants. Cut them into 2.5 cm large cubes.

  • Preheat the oven to 160 ° C, turn up the heat.

  • In a large salad bowl, drizzle the olive oil and then add the chopped eggplants. Mix well to coat them.

  • Spread them on a baking sheet covered with baking paper. Bake for 30 minutes after cooking. Eggplant should be lightly browned.

  • Take out the oven, very roughly chop the eggplant. Don’t mix them because you want to keep some texture.

  • Put them in a large salad bowl and put them in the fridge for 30 minutes.

  • Take the salad bowl out of the fridge and add the ricotta, Parmesan, parsley, eggs, egg yolks, mine flour, breadcrumbs, crushed garlic, basil, fleur de sel, and lots of black pepper from the mill.

  • With your hands, mix the preparation until smooth. Make balls about 55 grams.

  • In a frying pan, heat a little olive oil. Cook the meatballs 8 by 8, turning regularly so that they are browned on all sides. to book.

prepare tomato sauce

To serve, Yottam Ottolenghi cut Kalamata olives in half. I did not put them, preferring to taste the great taste of eggplant and boiled tomato sauce.


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