Imagine biting into a crispy, golden-brown morsel that transports you straight to the sun-drenched islands of Greece - that's the magic of Melitzanokeftedes! These extraordinary eggplant meatballs are not just a recipe; they're a flavor explosion that will revolutionize your cooking and tantalize your taste buds. Whether you're a vegetarian looking for a hearty alternative or a food lover seeking an authentic Greek experience, these meatballs promise to be your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1 egg
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Begin by preparing the eggplants. Cut them in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture and bitterness.
- While the eggplants are resting, finely chop the onion and mince the garlic. Set them aside.
- After 15 minutes, rinse the eggplants under cold water to remove the salt. Pat them dry with a paper towel.
- Preheat your oven to 400°F (200°C). Place the eggplants cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the flesh is soft and tender.
- Once the eggplants are cooked, allow them to cool slightly. Scoop out the flesh with a spoon and place it in a mixing bowl. Discard the skin.
- Add the finely chopped onion, minced garlic, chopped parsley, breadcrumbs, and egg to the bowl with the eggplant flesh. Season the mixture with salt and pepper to taste.
- Using your hands, mix the ingredients together until well combined. If the mixture feels too wet, add a bit more breadcrumbs until it holds together.
- Form the mixture into small balls or patties, about the size of a golf ball. Place them on a plate or baking sheet as you work.
- In a large frying pan, heat oil over medium heat. Once the oil is hot, carefully add the eggplant meatballs to the pan, making sure not to overcrowd them.
- Fry the meatballs for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches depending on the size of your pan.
- Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
- Serve the Melitzanokeftedes warm, garnished with extra parsley if desired. They pair wonderfully with tzatziki sauce or a fresh Greek salad.
Tips
- Salt and drain your eggplants thoroughly to remove bitterness and excess moisture - this is crucial for achieving the right texture.
- Don't rush the roasting process. Properly roasted eggplant provides a rich, smoky flavor that's essential to these meatballs.
- If the mixture feels too wet, gradually add more breadcrumbs. The consistency should allow you to form compact balls that hold together.
- Use medium heat when frying to ensure a crispy golden exterior without burning.
- For extra flavor, consider adding a pinch of dried oregano or some crumbled feta cheese to the mixture.
- These meatballs are versatile - serve them as an appetizer, main course, or even in a pita with tzatziki sauce for a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 40mg
