Among the highlights of the annual Wine and Dine for the Arts Festival in Albany, N.Y., was the grand tasting on Friday January 12. Just about every chef brought their A-Game and served some pretty amazing food. Some of the stand-outs were Provence’s feather-light truffled liver pate mousse, courtesy of chef Rachel Bozzella; Chef Ric Orlando of New World Bistro offered his addictive sticky and sweet short ribs; and the best arancini I’ve ever had was served by Nick Yusavage at the Pasta Pane booth. But the dish I most ardently wished to recreate at home was the intriguing Eggplant Meatballs, dreamed up by Jen Hewes, executive chef at The Point. These meatless meatballs were moist, aromatic, and oh-so-substantial.
The fact that I’m not the biggest fan of vegetables but adore eggplant sealed the deal…and besides, I could always use a few plant-based tricks up my sleeve. So, I gathered the courage to ask Chef Jen if she’d share her recipe and she complied, very willingly. Eggplant Meatballs is a recipe so delicious that it wouldn’t be right not to share it, so below is the magic formula.
Chef Jen was inspired to create meatless meatballs because she wanted a vegetarian appetizer on The Point’s menu that was enticing enough to be share-able. Trust me, these are. And since I’ve been eating gluten-free and cow-dairy-free for nine years, I’ve provided two versions. The recipe is a bit time-consuming, but don’t let that deter you. Eggplant Meatballs are a great reason to while away an afternoon at the stove on a cold winter day.
Photo credit: Emily Culver, General Manager of The Point in Albany, N.Y.
Eggplant Meatballs
– Chef Jen Hewes, The Point Restaurant, Albany, N.Y.
4 large eggplants, peeled and diced
3 ounces fresh garlic, minced
1 cup light olive oil or grapeseed oil
4 ounces chopped fresh oregano
4 ounces fresh basil
2 ounces fresh parsley, chopped
2 cups Parmesan cheese, finely grated
1 tablespoon pepper
1 tablespoon kosher salt
1 tablespoon crushed red pepper
4 eggs, well-beaten
3 cups Panko bread crumbs
2 cups seasoned bread crumbs
2 cups flour
Instructions:
Preheat oven to 350
In a large mixing bowl, combine the following: diced eggplant, salt and pepper, garlic and half-cup oil. Toss until eggplant is evenly coated with oil. Place on baking trays and bake for 25-30 minutes.
Let it cool until almost room temperature and puree in batches in a food processor. In a large mixing bowl, combine pureed eggplant, eggs, oregano, basil, grated cheese, crushed red pepper, remaining oil, and the seasoned bread crumbs. Form into a large ball, then shape mixture into two-ounce balls. In a separate bowl, combine Panko, flour, and parsley. Roll the ‘meatballs’ individually in the flour mixture and refrigerate for 20 minutes. In a large frying pan or wok, heat remaining oil until shimmering. Fry until evenly cooked and golden on all sides. Place on paper towels to drain and keep warm in a 200-degree oven until ready to serve.
The Gluten-Free & Cow-Dairy-Free Version of Eggplant Meatballs
Ingredients:
4 large eggplant, peeled and diced
3 ounces fresh garlic, minced
1 cup light olive oil or grapeseed oil, divided in half
4 ounces chopped fresh oregano
4 ounces fresh basil
2 ounces fresh parsley chopped
2 cups Peccorino Romano cheese, finely grated
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon crushed red pepper
4 eggs, well beaten
3 cups gluten-free Panko bread crumbs (or matzo meal)
2 cups seasoned gluten-free bread crumbs
2 cups of all-purpose gluten-free flour
Instructions:
Preheat oven to 350
In a large mixing bowl, combine the following: diced eggplant, salt and pepper, garlic and half-cup oil. Toss until eggplant is evenly coated with oil. Place on baking trays and bake for 25-30 minutes.
Let it cool until almost room temperature and puree in batches in a food processor. In a large mixing bowl, combine pureed eggplant, eggs, oregano, basil, grated cheese, crushed red pepper, remaining oil, and the seasoned bread crumbs. Form into a large ball, then shape mixture into two-ounce balls. In a separate bowl, combine Panko, flour, and parsley. Roll the ‘meatballs’ individually in the flour mixture and refrigerate for 20 minutes. In a large frying pan or wok, heat remaining oil until shimmering. Fry until evenly cooked and golden on all sides. Place on paper towels to drain and keep warm in a 200-degree oven until ready to serve.
