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Ingredients
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Eggplant Meatballs
Method
Preparation
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife. Drizzle with a tablespoon of olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
Make the Meatball Mixture
Once the eggplant is cool enough to handle, scoop the flesh into a mixing bowl. Add breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh basil, eggs, salt, and black pepper. Mix until well combined.
- 3
Form the Meatballs
Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- 4
Bake the Meatballs
Drizzle the meatballs with the remaining tablespoon of olive oil. Bake in the preheated oven for 20-25 minutes, or until golden brown.
- 5
Prepare the Polenta
While the meatballs are baking, bring 4 cups of water to a boil in a saucepan. Gradually whisk in 1 cup of polenta, reduce heat to low, and stir continuously for about 5-7 minutes, until thickened. Season with salt to taste.
- 6
Serve
Serve warm polenta topped with the eggplant meatballs and garnish with additional basil pesto and grated Parmesan cheese.