How to prepare Calabrian eggplant meatballs

Calabrian eggplant meatballs are a truly delicious dish that can be prepared quickly and easily. They are an excellent alternative to meatballs, a tasty appetizer or second course that is not too heavy at the same time. Fried or baked, eggplant meatballs are a mouth-watering delicacy. This is a typical Calabrian recipe , of which there are several variations, depending mainly on the area and how they are prepared. Let's discover together some of the tastiest and easiest recipes to make.

CALABRESE-STYLE EGGPLANT MEATBALLS: THE TRADITIONAL RECIPE

Let's start with the classic traditional recipe, the one passed down from generation to generation. In this case, the aubergines are mixed with stale bread, eggs and basil, giving life to a truly unique mix of flavours and aromas.

Ingredients

• 1 kg of black aubergines
• 3 medium eggs
• 500 g of stale bread
• garlic
• basil
• salt
• extra virgin olive oil
• 200 g of pecorino cheese

Preparation
Soak the stale bread.
Wash and cut the aubergines and cook them in boiling salted water for about 15 minutes. Drain and let cool.
Squeeze the aubergines well to remove excess water and chop them finely with a knife.
Squeeze, crumble the bread and add it to the aubergines.
Then add the cheese, salt, basil, eggs and chopped garlic.
Form the meatballs into an elongated shape.
Place the meatballs in a pan with boiling oil and fry them.
Once cooked, place the meatballs on absorbent paper.

EGGPLANT MEATBALLS WITH CACIOCAVALLO: RECIPE

A tasty variation of the classic Calabrian eggplant meatballs involves the addition of caciocavallo. If you don't like it, you can always replace it with provola or another type of cheese.

Ingredients

• 3 eggplants
• 50 grams of pecorino cheese
• 50 grams of parmesan cheese
• 2 eggs
• caciocavallo cheese to taste
• 100 grams of stale bread
• salt
• Flour
• mint
• oil for frying

Preparation
Wash and cut the aubergines. Cook them in boiling salted water for about 15 minutes. Drain and squeeze to remove excess water.
Place the bread in water, squeeze and add it to the chopped aubergines.
Add the eggs, cheese, mint, salt and mix everything well.
Flatten a piece of dough and place a small piece of caciocavallo in the center. Close and form a meatball.
Flour the meatballs and cook them in plenty of boiling oil. Once golden, place them on absorbent paper.

BAKED EGGPLANT MEATBALLS: HOW TO PREPARE THEM

Do you prefer a lighter version? Then you can prepare baked eggplant meatballs: the recipe will be lighter but still tasty. Here's how to do it!

Ingredients:

• 2 large aubergines
• 80 g grated parmesan cheese
• basil
• salt
• garlic
• 1 egg
• 80 g of stale bread
• breadcrumbs
• provola cheese to taste

Preparation

Wash, cut and blanch the aubergines in plenty of salted water.
Soak the bread in water.
Drain the aubergines, let them cool and squeeze them.
Squeeze the bread well and add it to the chopped aubergines.
Add salt, parmesan, basil, garlic, egg and chopped provola.
Mix the ingredients well and form elongated meatballs.
Coat the meatballs in breadcrumbs mixed with a little cheese.
Arrange the meatballs on a baking tray covered with baking paper and add a drizzle of oil.
Place in the oven at 180 degrees for 30 minutes, turning the meatballs halfway through cooking.