Polpette di Melanzane ~ Eggplant Meatballs without Meat

Polpette di Melanzane (Eggplant Meatballs without Meat) are a delicious, meatless alternative to your traditional meatball recipe.

Your whole family will enjoy these tender “meatballs” that pair perfectly with your favorite pasta, vegetable side, crusty bread, or fork heading right into your mouth!


Eggplant Plain Breadcrumbs Pecorino Romano Cheese Basil Eggs


Gather and prep all ingredients. Preheat oven to 350˚F and arrange a rack in the center of the oven.


Roast the eggplant: Using a sharp knife, make slits in each eggplant, then bake until eggplants are very tender and their skin is wrinkly. Remove roasted eggplant from oven and let it rest only until it is cool enough to handle.


Then, cut off and discard its stem and slice eggplant in half. Use a large spoon to carefully scoop out and set aside all the cooked eggplant pulp. Discard eggplant skins.


Place the eggplant pulp in a colander or strainer and let it release its liquid. Use a large fork or spoon to press the eggplant and help this process along.


Transfer the strained eggplant pulp to a mixing bowl and add in the breadcrumbs, grated cheese, basil, eggs, garlic, salt, black and crushed red peppers.

Swipe up for full recipe!