Skip to main content

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)
Wow. These eggplant balls were chosen to represent the Berkshire/Hudson/Capital/
Central NY area in the US Foods Next Top Product contest!

They are very old school, much the same as my mother's–and her mother's–bready Neapolitan meatballs. Braise them in simple red sauce with pasta, make a sub with lots of mozz, slice them onto pizza or salad, served with tzatziki...the possibilities are endless!

(Oh yes, and want them gluten free? We got you! Just use Gluten Free Crumbs)

Makes about 24 delectable eggplant balls

2 tablespoons salt
4 large eggplants , peeled, stem removed,  and cut into quarters lengthwise
2 cups panko bread crumbs or more if needed
2 eggs
1/2 cup  grated Pecorino romano cheese
2 cloves garlic, finely minced
1 bunch Italian parsley, chopped to yield 1/4 cup
2 tsp dry oregano
pinch crushed red pepper to taste
1/2 cup sunflower or other neutral flavoredvegetable oil.

Bring 8 quarts of water to a boil and add 4 tablespoons salt. Add the eggplants and boil until soft, about 10 minutes.

 Remove the eggplants from the water and drain well, pressing out all of the water.
When the eggplants have cooled, coarsely chop them and place them in the work bowl of a stand mixer.
 Add all other ingredients and mix until the eggplant is broken down completely.
If the mixture is too wet, add a little more panko until it is tight enough to roll into meatballs.
Roll golf ball sized balls and pan fry in hot oil until golden all around.
Bake in a casserole dish smothered with your favorite red sauce, topped with four cheese mjix ( recipe below) or mozzarella.
Ric's 4 Cheese Mix
1/2 cup pecorino romano
1/2 cup crumble gorgonzola
1/2 cup smoked gouda, grated
1/2 cup fontinella or provolone, grated

Comments

Daryl Bart said…
I think I have to leave the balls to you and us foods. My mixture looks awesome but hard to manipulate. Trying some in the oven and some on the stove and will taste test.
Anonymous said…
My new favorite recipe. So easy and sooooo delicious!
Anonymous said…
I've made my own version with roasted eggplant instead of boiled.

Popular posts from this blog

A Fine Corned Beef done correctly...in a bit of a brogue

Here is MY fine recipe in detail for cooking corned beef and cabbage---

Aye, As told by me to you, with hopes that you will tell your best version of this tale again to be carried on for as long as it can travel---

I. SELECTING THE MEAT
Buy a nice slab o' brisket or ready corned beef brisket form a butcher of fine repute and deriving from a cow also of fine repute.
And mark my words, Brisket means brisket here--the bottom round and other "corned beef cuts" are as counterfeit as the Queen's crown---
and nice meaning not too trimmed, retaining both the "flat" and the “nose". Make sure it has enough fat between the layers. A finger’s worth is right. Less and you will have a dry brisket. The fat is as important here as it is to a young lass seeking her prince. A little bit o’ fat will maintain the experience tender, and as she grows older, she will still be something to be desired. I am referring to that fine brisket here, now keep your devilish…

Ric Orlando's Thanksgiving Recipes for 2018

Thanksgiving Recipes for 2018


-Butternut Squash Hummus

- Turkey 101 Ric’s perfect brined and roasted turkey, step-by-step

- Cider-laced gravy

- Blue corn and chorizo dressing

- Balsamic Brussels Sprouts

- Insane Buttery Mashers

-Chocolate and Goat Cheese Truffles


- Pumpkin Cheesecake with bourbon ganache


Holiday Butternut Squash Hummus Here is a perfect way to get the holiday feast started. A hummus platter, yes, but witht he flair and flavors of Thanksgiving. Any winter squash can be used in this recipe. 1 smallish butternut squash, seeded and roasted (yield about 2 cup cooked pulp) 1 cup Tahini 2 tbls lime juice pinch allspice 2 tablespoons olive oil I/2 teaspoon garam masala or pumpkin pie spice Salted water as needed
1. Cut the squash in half lengthwise and remove the seeds. Bake cut side down on baking sheet for 30 minutes or until the flesh if soft enough to be easily pierced with a fork. When the squash is cooked and cool enough to handle, scrape the meat from the skin and add it to your fo…