🐰 Lent Ep. 2: Eggplant Polpette (or Eggplant Meatballs) | Whether you’re following lent or just love a good meatless recipe, you’ve come to the right place! These Eggplant Polpette will fool any meat lover! 2 medium eggplants 1 whole garlic bulb, roasted 1 egg 1/2 sweet onion, grated or blended 1/3 cup Parmigiano Reggiano 1/4 cup fresh parsley 1/4 cup pine nuts 1/2 tbsp Calabrian chili paste 1.5 tsp fennel seeds 1.5 tsp coriander seeds 1/2 tsp anise seeds Salt & Pepper Breadcrumbs, as needed Your favorite pomodoro sauce Fresh basil Parm or Pecorino EVOO Preheat your oven to 400°. Peel and dice the eggplant. Then drizzle with olive oil, and season with salt & pepper. Roast the eggplant and the garlic for 45 minutes. Blend or grate the onion. Then transfer to a fine mesh strainer or cheesecloth to remove any excess water. Then set aside. In a small skillet, toast the pine nuts, fennel, coriander, and anise. Once toasted, grind it up. When the eggplant is done, add it to a large bowl along with the garlic. Then add the remaining ingredients. Mix until combined, lightly squeeze the eggplant so it mushes together. As you mix, add breadcrumbs 1/4 cup at a time until you can form little balls. Transfer the polpette to a baking sheet, and let them sit in the fridge for 10-15 minutes. Then bake at 400° for 15 to 20 minutes. Plate the Polpette over your favorite pomodoro sauce. Then top with fresh basil, a generous sprinkle of cheese, and a drizzle of EVOO. #meatlessrecipes #eggplantmeatballs #eggplantrecipes #healthyrecipes #cleaneating #meatballrecipes #italianfood #italiancooking #easyitalianrecipes - @cookingwithrocco