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Fried Eggpplant Balls: Polpette di Melanzane (Mario Batali) Recipe

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Fried Eggpplant Balls: Polpette di Melanzane (Mario Batali)
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Ingredients
19
Count
Nutrition
423
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Bring 4 quarts of water to a rolling boil in a large pot. Add the eggplant pieces and return to a boil. Reduce the heat and simmer until the eggplant pieces are tender, about 10 minutes.
  2. Drain the eggplant pieces on paper towels. Poke holes in the flesh with a fork and squeeze out the excess liquid, a few pieces at a time, between 2 clean paper towels. Roughly chop the eggplant and season with salt and pepper.
  3. Place the warm eggplant into a bowl with 2 eggs, the grated cheese, parsley, currants, pine nuts, and 3/4 cup of the bread crumbs. The resulting mixture should be moist, but not wet. Add some more bread crumbs if necessary.
  4. Beat the remaining 2 eggs in a bowl. Drizzle with extra-virgin olive oil and salt, to taste. Shape the eggplant mixture into small balls about 1 1/4 inches in diameter (like a golf ball). Coat each bowl with the egg and then roll the ball in bread crumbs. Let the breaded balls rest for 10 minutes before frying.
  5. Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the eggplant balls until golden brown. Use a slotted spoon or spider to gently drop the balls into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished balls, and drain them on paper towels.
  6. In a 12-inch saucepan add the tomato sauce. Lay eggplant balls into sauce and add the fresh chiles. Over medium-low heat, simmer for 30 minutes, gently stirring occasionally. Sprinkle with the fennel tops and serve at room temperature.
  7. Basic tomato sauce:
  8. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
  9. Yield: 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 423.45 Kcal (1773 kJ)
Calories from fat 164.32 Kcal
% Daily Value*
Total Fat 18.26g 28%
Cholesterol 97mg 32%
Sodium 2184.41mg 91%
Potassium 1191.31mg 25%
Total Carbs 57.13g 19%
Sugars 25.75g 103%
Dietary Fiber 12.73g 51%
Protein 11.07g 22%
Vitamin C 35.5mg 59%
Iron 4.5mg 25%
Calcium 178.6mg 18%
Amount Per 100 g
Calories 90.82 Kcal (380 kJ)
Calories from fat 35.24 Kcal
% Daily Value*
Total Fat 3.92g 28%
Cholesterol 20.8mg 32%
Sodium 468.49mg 91%
Potassium 255.5mg 25%
Total Carbs 12.25g 19%
Sugars 5.52g 103%
Dietary Fiber 2.73g 51%
Protein 2.37g 22%
Vitamin C 7.6mg 59%
Iron 1mg 25%
Calcium 38.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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