Eggplant Albóndigas Ingredients
- 7.5 lbs eggplant, roasted, scooped, pressed, and diced
- 2 ¼ cups panko crumbs
- 1 ½ cups ricotta
- 1 cup grated Manchego
- 6 eggs
- 1 cup Greek yogurt
- 2 tbsp oregano
- 2 tsp cumin
- 2 tsp sumac
- 1 tsp Hungarian paprika
- 2 tsp pimentón dulce
- 1 tsp coriander
- 1.5 tsp black pepper
- ¼ cup kosher salt
Eggplant Albóndigas Technique
- Combine all ingredients in a large mixer with a paddle
- Paddle on speed two
- Mix until emulsified and tacky
- Chill
- Portion onto a roasting dish using a scoop or 1/4 cup measuring cup
- Cook at 350°F for approx. 18-20 minutes spinning once
Serving Ingredients
Serve with a favorite pasta and sauce. Also delicious on Mediterranean mezze plates.
