Growing up in the Philippines one of my favourite Eggplant dishes was called Eggplant Torta. Essentially a grilled eggplant omelette, sometimes with added pork, and usually served with tomato ketchup or oyster sauce and eaten with rice. Eggplant Torta does not look very flashy, indeed it’s rustic and not something you would serve at a gathering. Nevertheless, it is very delicious and beloved of many Filipinos. Every family has a favourite version, that’s a given. This Eggplant Meatballs (Eggplant Torta Balls), shares the same flavour profile as the original eggplant torta that I love, but in easy to eat “meatballs” form. So, they make the perfect nibbles to go with drinks, as a light entree, or as a hearty Vegetarian meal if served with tomato passata.
Why Eggplant Torta Meatballs?
I take pride in serving Filipino dishes. Although sometimes it doesn’t have to be truly authentic. In this case, I wanted the taste of the humble Eggplant Torta, but in a form that is more accessible , easier to eat, hence the Crumbed Eggplant Meatballs. Crispy outside, lightly spiced with a soft almost creamy centre. I would also like to mention, that this is a perfect do ahead dish, as it heats beautifully in the microwave or for a few minutes in the oven. While you’re here, and if you’re a fan of eggplants, here’s another recipe to try – Grilled Eggplant Pancakes.
What you need to make Eggplant Meatballs
- Eggplants – I use the larger Italian variety, because they are easier to handle when grilling.
- Fridge and Pantry – Onion, Garlic, Stock Powder, Egg, Flour, Potato, Chilli Flakes (if you like a bit of spice) Salt and Pepper, and breadcrumbs for coating.I use fresh breadcrumbs (about 3 slices of stale bread for 2 eggplants), but feel free to use normal breadcrumbs if that’s what you’ve got. Oil for frying.
Easy does it..
- Grill the whole unpeeled eggplants until soft. Alternatively, you can microwave the eggplants in bursts of 30 seconds until soft, but you will lose the smoky charred flavour. Set aside until cool enough to handle, then peel and place on a colander over the sink. Drain the eggplants to remove excess liquid. Mash with fork or with food processor.
- Mix with the rest of the “meatballs” ingredients and form into golf sized balls, then coat each in breadcrumbs. I use a cookie scoop to portion into uniform sized balls but a spoon works just as well. Set the crumbed balls aside in the fridge to firm up for about 30 minutes.
- Fry in about 2cm deep of hot oil, until golden and crisp. Flip to the other side and cook until golden. You might have to do this in batches depending on the size of your pan. Drain in paper towels. Serve with sweet chilli sauce and sour cream. Delicious!
Eggplant Meatballs (Eggplant Torta Meatballs)
4-6
servings25
minutes25
minutesCrispy Crumbed Smoky Eggplant Meatballs
Ingredients
2 large Eggplants
1 small potato, peeled and grated
1 Egg
1/4 cup Plain Flour
1/4 cup fresh Bread Crumbs
Salt and Pepper to taste
1 teaspoon Vegetable Stock Powder(Vegeta)
1 teaspoon Turmeric Powder
Pinch of Chilli Flakes or Chilli Powder (optional)
Extra Bread Crumbs for crumbing
Vegetable Oil for frying
Directions
- Grill while unpeeled eggplants until soft . Peel and place eggplants in a colander to drain the excess water. Press with a spoon to get rid of any excess liquid. Chop the drained eggplants, or process in a food processor.
- Place the eggplants in a bowl and gently mix in with the rest of the meatball ingredients. Add salt and pepper to taste. Roll into golf sized balls and coat with extra breadcrumbs. If the mixture is to wet to roll, add a little bit more breadcrumbs. Place the crumbed balls in a baking tray and chill in the fridge to firm up about 30 minutes.
- When ready to cook, pour oil into a pan to a depth of 2cm. Heat oil on medium and when hot, fry the balls until golden and crisp. Drain in paper towels.
- Serve with Sweet Chilli /Sour Cream dipping sauce, or serve with tomato passata and steamed rice if serving as a meal.
Notes
- Can be made ahead and warmed up in a hot oven for a few minutes.
