Eggplant Balls and Pappardelle Pasta
Eggplant Balls and Pappardelle Pasta is one of our favorite meatless meals. I love this dish for several reasons. First of all, this is a totally meatless meal. I like making this for our guests who don’t eat meat. Because, even though it’s meatless, this is a very hearty and filling dinner. Secondly, this is a fairly inexpensive meal to prepare. I used about one and a half eggplants, and they only cost a few dollars. And, lastly, as an eggplant lover, I really loved these crispy balls.
The Equipment I Used
- A Large Skillet- I used my biggest skillet to fry all the eggplant.
- A Dutch Oven- You can use this to make your sauce. Or, any 4 quart pot will do. I like to use my Staub Dutch oven.
- A Cast Iron Skillet- I used this to fry my eggplant balls, but you can use any frying pan.
The Ingredients Needed for Eggplant Balls and Pappardelle Pasta
- Eggplant- Try and find firm and fresh eggplants. I used about one and a half.
- Garlic- I like to buy the peeled cloves and store them in the freezer.
- Herbs- Fresh herbs add so much great flavor to these balls.
- Breadcrumbs- I like 4C plain breadcrumbs.
- Cheese- I add Parmesan to the balls, and top the pasta with burrata cheese.
- Pasta- Use pappardelle or your favorite pasta. I like DeCeccos egg pasta.
- Tomatoes- For the sauce, use canned whole tomatoes. Crush them up with your hands.
How I Made my Balls and Pasta
- First, I mixed up the eggplant mixture. It’s important that you cook the eggplant until it’s really soft.
- Next, I let my eggplant firm up in the fridge.
- Then, I made the sauce. This sauce freezes really well.
- Next, I fried my balls. Take your time and don’t overcrowd the pan.
- Finally, I topped my pasta with the sauce, balls, burrata, and basil.
If you like eggplant, you need to try this delicious Eggplant Balls and Pappardelle Pasta.
Eggplant Balls and Pappardelle Pasta
Meatless eggplant meatballs, filled with Parmesan cheese and herbs. Served with marinara sauce, pappardelle, and burrata.
Ingredients
- ½ cup extra virgin olive oil
- 2 tbsp. minced garlic
- 8 cups peeled and diced eggplant
- 1 tbsp. each minced oregano and thyme leaves
- 2 tbsp. chopped basil
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 1½ tsp. kosher salt
- 2 cup plain dried breadcrumbs
- 2 large beaten eggs
- ½ cup grated Parmesan cheese
- 2 cups vegetable oil
- 12 ounces pappardelle pasta
- 4 balls burrata cheese, at room temperature
- ½ cup basil leaves
For the Marinara Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup diced onions
- 1 tbsp. minced garlic
- 28 ounces canned plum tomatoes, chopped
- 2 tbsp. tomato paste
- ¼ tsp. each kosher salt and red pepper flakes
- 2 tsp. sugar
- ½ tsp. dried oregano
Instructions
- Begin by making the Eggplant Balls: In a large skillet heat the olive oil on low heat and cook the garlic for a few minutes until it's softened.
- Raise the heat to medium, and add the eggplant. Cook it until it's very soft, stirring occasionally, for about 15 minutes.
- Place the cooked eggplant in a large bowl along with the herbs, one cup of the breadcrumbs, salt, pepper, garlic powder, eggs, and Parmesan cheese. Cover and refrigerate for thirty minutes.
- While the eggplant firms up, boil the water for your pasta and make the sauce: In a Dutch oven, heat the oil , and on low heat, cook the onion until it's soft. Add the garlic and cook another minute. Add the rest of the ingredients and simmer for thirty minutes.
- When the eggplant is done chilling, heat a half inch of vegetable oil in a cast iron skillet. Form the eggplant mixture into one and a half inch balls and roll each one in the other cup of breadcrumbs. The oil is hot enough, when a small eggplant cube sizzles immediately when placed in the oil. Fry the balls in a few batches for about six minutes for each batch. Fry each ball on all sides. Drain them on a wire rack over a pan.
- While the balls fry, boil your pappardelle.
- Serve the balls on top of the pappardelle with some sauce, some basil, and some burrata.
Tried this recipe?Let us know how it was!
