NeapolitanItalian
Eggplant Pizzette (Meatballs)
by Manu Food · 60K subscribers on YouTube
These Neapolitan eggplant pizzette are crispy outside with a melty mozzarella heart. Made with boiled eggplant, bread, cheese, and herbs, then fried to perfection.
- Servings
- 14
- Difficulty
- medium
Ingredients
11 items- 1.5 kgEggplants
- 350 gBreadcrumbssoaked and squeezed
- 1.5 pcsGarlic
- 7 gSalt
- 2 pcsEgg Yolks
- 40 gPecorino
- 40 gParmigiano
- Basilico Tritatoabundant, finely chopped
- Black Peppera pinch
- Mozzarelladry mozzarella, as needed
- Grated Breadfor coating and adjusting consistency, as needed
Method
- Wash and cut the eggplants into cubes, not too large.
- Boil the eggplants in salted water until tender (easily crushed with a fork).
- Drain, let cool, then squeeze to remove excess water.
- Chop them further into smaller pieces and pat dry with paper towels.
- In a bowl, combine the eggplants, the breadcrumb (previously soaked and squeezed), egg yolks, finely minced garlic, chopped basil, salt, pepper, pecorino, and parmesan.
- Knead well with your hands until a uniform mixture forms. If too soft, add some breadcrumbs.
- Take a portion of the mixture, place a piece of dry mozzarella in the center, close and shape into an oval meatball.
- Coat the pizzette only in breadcrumbs, without eggs.
- Fry in vegetable or peanut oil: dip the pizzette, lift them after a few seconds to let the mozzarella melt inside, then re-submerge until golden.
