Delicious Pizza Flavoured Eggplant Polpette in 30 Minutes скачать в хорошем качестве

Delicious Pizza Flavoured Eggplant Polpette in 30 Minutes

Bring creativity into your kitchen with these crispy, cheesy eggplant polpette in a rich pizzaiola sauce. If you're looking for a flavor-packed, easy vegetarian recipe that will impress everyone at the table, this is it. These eggplant polpette are tender on the inside, crispy on the outside, and cooked in a delicious tomato sauce infused with garlic and oregano, giving them a taste that’s just like pizza. Perfect as a meatless main dish, appetizer, or even served over pasta, these polpette are a fantastic alternative to traditional meatballs. The cheesy center adds an irresistible surprise, making every bite extra satisfying. Using simple, wholesome ingredients like eggplant, Parmesan, breadcrumbs, and fresh herbs, this recipe is proof that vegetarian meals can be just as comforting and indulgent as their meat-based counterparts. 🖨 Want to save or print this recipe? Click here, 100% free, no ads, just one click! 👇 https://drive.google.com/file/d/1sf4F... INGREDIENTS 2 large eggplants (approx. 600g) 2 eggs 8 tbsp breadcrumbs 6 tbsp Parmesan or Pecorino cheese 2 large garlic clove (1 sliced, 1 crushed) 400ml tin of chopped tomato 1 tbsp tomato paste 1 tsp dried oregano 1 tbsp olive oil Salt & pepper to taste Fresh parsley (for garnish) Cheese of choice (cheddar, mozzarella, etc) INSTRUCTIONS Chop & Cook the Eggplant: Dice the eggplant into small cubes, sauté with chopped garlic in olive oil, and let it cook until soft. Set aside to cool. Prepare the Sauce: In the same pan, cook crushed garlic in olive oil, add a tin of chopped tomato a little water, tomato paste, and oregano. Let it simmer for 10 minutes. Mix the Polpette: In a bowl, combine cooked eggplant, eggs, breadcrumbs, Parmesan, and seasonings. Mix until the texture is moldable. Shape & Fill: Form small balls, add a cheese cube inside, and roll until smooth. Coat lightly in breadcrumbs. Cook the Eggplant Polpette: Place them in the sauce, cover, and let simmer for 10 minutes, flipping halfway through. Serve & Enjoy: Garnish with fresh parsley and more Parmesan. Serve hot and enjoy CHAPTERS: 00:00 - Introduction & Preparing the Eggplant 02:00 - Making the Pizzaiola Sauce 02:37 - Mixing the Eggplant Polpette 04:19 - Stuffing & Rolling the Polpette 06:07 - Cooking the Eggplant Polpette 08:15 - Final Touches & Tasting #EggplantPolpette #VegetarianRecipes #Pizzaiola #MeatlessMonday #ItalianFood #HomemadeCooking #EasyRecipes #CheesyBites #VegetarianComfortFood #MeatlessMeals #tortellinotime #tortellino