Eggplant-Sourdough Polpette

I first got inspired to make these after enjoying the excellent eggplant polpette at Bar Bambino in San Francisco’s Mission District. I wasn’t able to find a recipe, so I just made up my own. This is one of my very favorite “go-to” recipes for parties and potlucks.


Because I often don’t have a lot of time to cook in one sitting, I purge/ roast the eggplant one day and assemble and bake the polpette on another day. These freeze well, so I always make a big batch so that I have some to stash away in the freezer for a quick meal or snack at the ready. I’ve found that kids (well mine at least) will generally eat anything in the shape of a meatball.

Ingredients (makes about 3 dozen small polpette)

  • 3 Medium Italian Eggplant
  • 1/2 Loaf of Good Sourdough Bread (or your favorite rustic loaf)
  • 2 Cups Milk
  • 1 Carrot, 1 Zucchini — grated finely and squeezed dry
  • 1 Egg
  • 1/2 Cup Grated Parmegiano Reggiano
  • 1/2 Cup Finely Chopped Parsley
  • 1 Cup Bread Crumbs*
  • Olive Oil, Kosher Salt, Pepper

Click on the picture above for more detailed instructions, but here is the method in a nutshell.

  1. Slice and purge the eggplant by sprinkling the cut sides with kosher salt and letting the juices drain out.
  2. Pat dry and roast the eggplant slices on a lightly oiled cookie sheet until tender. Chop and set aside.
  3. Trim the crust from the bread, slice and soak in milk. Squeeze out & discard the liquid and crumble into a bowl. Add the chopped eggplant, egg, carrot, zucchini, parmegiano reggiano, parsley, and a dash of salt and peper. Mix well.
  4. Form into balls. Roll each ball in breadcrumbs. Bake on a lightly oiled cookie sheet at 375 until crispy and golden.

Serve as is, simmered in tomato sauce, on a sandwich — or any other way you like to eat meatballs!

—–

* Homemade Bread Crumbs *

It’s easy to make your own bread crumbs and they are soooooooo much better than store bought. Just toss your stale bread, crusts in a freezer-safe container. When you have saved up a bunch, lay your bread trimmings on an ungreased cookie sheet. Toast at 350 until dry and crisped (15-20 minutes). You can flavor them up if you like with herb and spices of your choice. I often add a handful of sesame seeds or golden flax seed. Process everything in a food processor until you have the texture of coarse sand. If you find your bread crumbs are not dry and sandy, return them to the baking sheet and toast them a bit more. Store in an airtight container in the freezer.

7 thoughts on “Eggplant-Sourdough Polpette

  1. These do indeed sound delicious. I could eat a lot of them. But it’s really the art in this post that gets me. When are you going to start making t-shirts with smiley little food faces? 🙂

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