Polpette di Melanzane

Winter Comfort from a Summer Harvest

Despite my ever-hopeful dreams of canning, the freezer remains my trusted ally for preserving the smaller harvests. As a kitchen gardener, I rarely gather a large quantity of any single vegetable in one day. This dish makes the most of two medium eggplants I cubed and froze raw, paired with three cups of roasted tomato sauce I tucked away during the late summer harvest. (Feel free to substitute a 24-ounce jar of marinara sauce if needed.)

In our home, Ottolenghi reigns as the king of culinary inspiration. This dish is a take on his Aubergine Dumplings alla Parmigana. There’s no elegant name for it in English (Eggplant Balls? Meatless Balls?), so for this version, let’s go with the Italian Polpette di Melanzane.

Giant disclaimer: While I’m a professional garden designer, when it comes to cooking with my harvests, I’m just an enthusiastic home cook figuring things out as I go. If you have tips, tweaks, or suggestions, I’d love to hear them in the comments section below.

Ingredients

• 2 medium or 1 large eggplant (1.5 pounds)

• 6 tbsp olive oil

• 2 tsp salt

• 1 cup panko breadcrumbs (or any breadcrumbs, even GF)

• ½ cup grated Parmesan cheese (or nutritional yeast)

• ½ tsp onion or shallot powder

• 2 eggs

• ¼ cup chopped parsley

• 2 garlic cloves, minced

• 3 cups tomato sauce (thawed)

• ½ cup ricotta cheese (cashew or almond versions would be yum)

• ¼ cup torn basil leaves

Steps

1. Roast the Eggplant:
   Preheat the oven to 375°F. Cut the eggplant into 1-inch cubes and toss with 3 tablespoons of olive oil and 2 teaspoons of salt in a Dutch oven. Roast for 30-45 minutes, stirring halfway through, until tender and caramelized.

2. Prepare the Mixture:
   Transfer the roasted eggplant (scraping up any caramelized bits!) to a food processor and pulse about 12 times. Move the mixture to a medium bowl and add breadcrumbs, Parmesan cheese, onion powder, parsley, eggs, and minced garlic. Mix until everything is well combined. Gently roll about 2 tablespoons of the mixture into 18–20 small balls.

3. Brown the Polpette:
   Wipe out the Dutch oven and heat 3 tablespoons of olive oil over medium heat. Working in two batches, brown the polpette on all sides, then set them aside.

4. Assemble the Dish:
   Spread the marinara sauce evenly in the Dutch oven. Tuck the polpette into the sauce and scatter dollops of ricotta throughout the pan.

5. Bake:
   Return the dish to the oven and bake at 375°F for 20 minutes. Once baked, top with torn basil leaves for a fresh finish.

6. Serve and Enjoy with crusty bread.