Matt Mytro's Eggplant Meatballs Recipe

Ingredients needed:

1 ½ caramelized and chopped Onions

2 tbsp. of Smoked Eggplant Puree

1 tbsp. of Sherry Vinegar

2 ½ of small diced Eggplant

½ quart of grated mozzarella

1 cup of Ricotta

½ cup of curing salt

Panko Bread Crumbs


Cure diced eggplant with salt and sugar. Place eggplant in a perforated pan, and press for 3 hours

Saute cured eggplant for 10 minutes and let cool.

In a large mixing bowl, mix onions, smoked eggplant puree, sherry vinegar, grated mozzarella, and mix well.

Add cooked eggplant and mix well

Using a 1 tbsp. measuring spoon, scoop mixture and roll into balls

With a standard breading procedure bread meatballs with panko breadcrumbs

Deep fry for 2 minutes at 350 degrees, serve over marinara sauce


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