Sicilian eggplant meatballs, known as polpette di melanzane, are a delicious vegetarian twist on a classic Italian comfort food. Made with tender roasted or sautéed eggplant, breadcrumbs, grated cheese like Pecorino or Parmesan, garlic, and fresh herbs, these flavorful meatballs are typically pan-fried or baked until golden and crispy on the outside. They’re often served in a rich tomato sauce and garnished with basil, creating a dish that’s both hearty and satisfying without any meat. Rooted in Sicilian tradition, these meatballs highlight the island’s love for simple, fresh ingredients and bold Mediterranean flavors, making them a perfect appetizer or main course.
To make Sicilian eggplant meatballs, you’ll need the following ingredients:
Ingredients
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4 lb eggplant (about 3 large)
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1½ cups plain breadcrumbs
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1 cup grated Pecorino Romano cheese
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½ cup fresh basil, chopped
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4 large eggs, beaten
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1 Tbsp garlic, minced
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1½ tsp salt
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1 tsp black pepper
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½ tsp crushed red pepper
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Oil for frying (olive or neutral)
Instructions
Here’s a step-by-step guide:
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Roast the eggplant: Preheat oven to 350 °F (175 °C). Pierce eggplants and roast on a rack until very soft and wrinkly, about 45–100 min. Let cool.
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Prep the pulp: Cut roasted eggplant in half, scoop out flesh, and let it drain to release excess liquid.
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Make the mix: In a bowl, combine drained eggplant, breadcrumbs, Pecorino, basil, eggs, garlic, salt, pepper, and crushed red pepper. Mix well.
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Shape meatballs: Portion mixture (about ¼ cup per ball) and roll into balls.
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Fry: Heat oil in a skillet to cover the bottom (~¼″). Fry meatballs gently, turning so all sides brown. Transfer to paper towels to drain.
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Serve: Enjoy them plain, or warm in tomato sauce and sprinkle extra cheese on top.