Eggplant Polpette – Ferrazzani's Pasta & Market
I love meatballs, but I also try to eat vegetarian 3-4 nights a week. Inspired by Calabrian eggplant polpette, this version created for us by @chefamanda.co is a little heartier, getting the full...
Ingredients
- 2 tbsp canola oil
- 1 tbsp extra virgin olive oil
- 10 cloves roasted garlic, 5 whole, 5 finely chopped
- 1.5 pounds eggplant, cubed
- ½ sweet onion, small dice
- 1 bell pepper, small dice
- Sea salt
- Tellicherry pepper
- 1 pound Italian bread
- 1 cup heavy cream
- ½ cup fresh mozzarella, diced
- ½ cup parmesan cheese, grated
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 egg, beaten
- canola oil for frying
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