Eggplant & Ricotta Meatballs

 By: The Food Hunter

Eggplant & Ricotta Meatballs are a delicious and easy-to-make appetizer or first course. This dish was inspired by Yotam Ottolenghi. You can find the original recipe his new book Flavor.  

 

Eggplant & Ricotta Meatballs

 

Eggplant & Ricotta Meatballs

• fresh breadcrumbs, as needed
  
• 2  eggplants, roughly cut into small cubes
• olive oil
• 6 tablespoons fresh ricotta, drained
• 1/4  parmesan, finely grated, plus extra to serve
• 1/4 cup parsley, finely chopped
• 1 egg,
• 3 garlic cloves, crushed
• 1/2 cup basil leaves, roughly chopped
• 1 small can of crushed tomatoes
• 1 tsp tomato paste
• crushed red pepper to taste
  
• 1 tsp fresh oregano leaves, finely chopped 

• Preheat oven to 450.
   
• On a large, baking paper-lined tray, toss the eggplant with olive oil, 1/2 tsp salt and a good grind of black pepper. Spread out as much as possible and bake for 30 minutes, tossing halfway through, until golden brown. 
   
• Roughly mash eggplant, then transfer to a large bowl and chill for 20 minutes, or until cool. Add the ricotta, parmesan, parsley, egg, breadcrumbs, 1/2 of the garlic, and basil. Season with salt & pepper. Mix well. With lightly oiled hands, shape the mixture into golf ball-sized dumplings. 
   
• Place 2 tbs oil into a large non-stick frypan on a medium high heat. In 2 batches, fry the dumplings for 3-4 minutes, turning them until golden brown all over. Adjust the heat if they’re browning too much. Add another 1 tbs oil and fry the remaining dumplings in the same way. Transfer to a plate and set aside. 
   
• Place the remaining 2 tbs oil into a large saute pan on a medium-high heat. Add remaining garlic and cook for 1 minute until fragrant, then add canned tomatoes, tomato paste, crushed red pepper and oregano. Season with salt and pepper and cook for 8 minutes or until thickened slightly, stirring occasionally. 
•  Pour the sauce into a medium baking dish, top with the dumplings and bake in a 450 oven for 20 minutes until bubbling. Remove from the oven, top with basil and grated parmesan, and serve.