RICOTTA STUFFED EGGPLANT BALLS

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RICOTTA STUFFED EGGPLANT MEAT(LESS)BALLS

makes approx. 12

EGGPLANT BALLS
1 lb. eggplant

1 large egg, slightly beaten

1 1/4 c. breadcrumbs

1/4 c. grated pecorino cheese (or parmesan)

1/4 c. raisins

2 Tbsp. pinoli (pine nuts)

CHEESE FILLING

2/3 c. whole milk ricotta

1/4 c. mozzarella, finely chopped

2 Tbsp. grated pecorino or parmesan cheese

1 tsp. fresh parsley, finely chopped
salt & pepper to taste

Peel the eggplant & cut it into 1 inch pieces. Bring a large pot of water to a boil, add salt & the eggplant. Cook until tender about 15 minutes. Drain the eggplant & cool it COMPLETELY. Try to extract most of the liquid from the eggplant by wrapping it in paper towel & squeezing. When it’s ready, finely chop the soft eggplant.

In a large bowl place the pecorino, raisins, pine nuts, egg & stir together. Add the eggplant, salt, pepper & mix together. If you feel the eggplant is to soft & not holding together add a little more breadcrumbs. Form the eggplant into balls of your desired size. Mine were slightly larger than a golf ball. Hold the ball in your hand & make an indentation with your thumb in the middle of the ball. Place about a tablespoon of cheese filling in the middle & cover the hole with eggplant. Roll each ball into more breadcrumbs & place in a hot fry pan set on medium high. Cook until golden. These can be eaten as is or with tomato sauce.

*DIVA NOTE* the filling will make the balls larger, so take this into consideration when forming them.

TO MAKE THE FILLING

Add all the ingredients together in a medium bowl & stir.

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