Prepare the Eggplants

Preheat your oven to 200°C (400°F).

Pierce the eggplants with a fork and roast them whole in the oven for about 20-25 minutes until soft. Alternatively, you can grill or steam them if you prefer.

Once the eggplants are tender, let them cool slightly, then scoop out the flesh and discard the skins.

Finely chop the eggplant flesh or blitz it in a food processor for a smoother texture.

Mix the Ingredients

In a mixing bowl, combine the eggplant flesh, breadcrumbs, Parmesan (or nutritional yeast), garlic, parsley, salt, and pepper.

Add the egg (or flax egg), and mix until the mixture is thick enough to shape into balls. If it feels too wet, add more breadcrumbs as needed.

Shape the Polpette

Roll the mixture into small balls, about the size of a golf ball.

For a cheesy surprise, press a small cube of mozzarella into the center of each ball and roll it again to cover.

Cooking Options

Frying: Heat olive oil in a large pan over medium heat. Fry the eggplant balls in batches until golden brown on all sides, about 3-4 minutes per side.

Baking: Preheat the oven to 180°C (350°F). Place the balls on a greased baking tray and brush them with a little olive oil. Bake for about 20 minutes, turning them halfway through until golden and crisp.

Let Them Rest

Once cooked, transfer the polpette to a paper towel-lined plate and let them rest for about 5-10 minutes before serving. This allows them to firm up a bit.

Variations and Tips

Vegan Option: Replace the Parmesan with nutritional yeast and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and left to sit for 5 minutes).

Gluten-Free: Use gluten-free breadcrumbs to keep this dish safe for those avoiding gluten.

Cheese Filling: Mozzarella, goat cheese, or even feta can be added for a gooey center.

Herbs: Add fresh basil, thyme, or oregano for extra flavor.

Sauces: These polpette are amazing with marinara sauce, pesto, or a simple lemon yogurt dip.