School is starting, TV will soon not suck anymore, and I'm ready to blog again!

Polpette di Melanzane

So yeah, I guess I needed a break from the whole blogging thing, right? I must have because over the past couple of months I have not had the slightest urge to sit in front of this computer and blog about food. That doesn't mean I stopped cooking, because I didn't... I couldn't! I love it too much. But for a while there, I just didn't feel like taking the time to take the pictures, get them in order, size them, make them pretty, upload them, then write about the whole experience. Not that I don't enjoy doing that - because as you can see, here I am doing it once again.

What you have to understand about me, if you don't know me personally (because if you do, you already know this), is that I get on "kicks". Now, it doesn't seem that this food blogging thing is a "kick" because in November it will have been going on for two years, and I love cooking and talking about food/eating/cooking so much that I don't think I'll ever stop, but sometimes my "kicks" can trump other things in my life that I know can take a backseat for a while. It seems this has happened with my latest Facebook "kick". Have you been on this site yet? Well, if you haven't, then you don't know... go on, sign up... in five minutes a hundred people you know from your past will find you and send you a friend request. Then you sit there like, "Oh my gosh, I haven't seen that person in a million years! Oh look, pictures!" Two months later, here we are. haha...

In all seriousness, Facebook is a great way to keep in touch with people you never thought you'd have time to keep in touch with, or with people you never thought you'd ever find again. So it's great for that. However, it's also a huge life-sucking time waster so beware...

So yeah, that was one of my recent kicks. Another has been getting more interested in fashion and shopping and just having fun putting outfits together and accessorizing. I have never been that girl before, but I feel like another piece of me has been awakened by this new interest, so it's been fun. I'm officially addicted to the show, "What Not To Wear".

What else have I been up to? Oh yeah, 10,000 Cleveland Indians games. Don't get me wrong, I loved going to them because I love my team and I love our stadium, and I LOVE drinking cold beer outside in the hot sun, however recently I've become a very peeved gal because the owners of my beloved team has decided to trade away almost all of our good players! They even traded Victor Martinez, who has spent his entire career playing for us and did not want to be traded. He was visibly sad in his press conference talking about how he was bummed about the trade. AAagggghhhhh, I die!

Coming soon, the 2009-2010 Cavs season begins and we have season tickets. Lebron AND Shaq. Woohoo!!

I also just finished my summer semester at school and Fall is starting up in less than a week. And that, in a nutshell, is what I have been up to over the past couple of months.

So, I found myself perusing some blogs today, food-related and non-food-related, and I finally got the urge to blog again! It just hit me square between the eyes. I think it's because the blog I was reading, Cleveland's A Plum, was talking about having writer's block, however she described how she powered through it and was still able to come up with a blog post, which was actually quite entertaining. And of course, the reason I was reading her blog in the first place is because she was giving away a new pair of GAP jeans, so yay! But after reading her post, I thought to myself, "I used to love to blog, and I haven't done it in so long! I need to do it now!" And here I am.

So what have you all been up to? Thank you to all my readers that kept checking back to see if I was alive, and the new ones that stumbled across this here blog and gave me such nice compliments! That really helped pull me back into this as well, so thanks. :-)

So, whatever am I going to share with you today? I've cooked many things... some easy fast boring stuff (yes, I do that too sometimes!), and some really great stuff. This recipe I'm going to share with you comes from Ciminna, Italy and was found on a website put together by my neighbor's cousin that lives there. The original recipe is in Italian, so it has been translated for you below. Thanks to my hot Italian boyfriend Mark for translating! :-)

The recipe is for something called Polpette di Melanzane, which translates to Eggplant Meatballs. Now, I know many of you are currently being overrun by mass amounts of eggplants coming from your garden, so hopefully you'll find this recipe to be a new and fun way to use up some of your eggplant.


To make these, start by peeling and cubing the eggplant.

peel eggplants

After boiling the cubed eggplant in some salted water "until it come a nice" (as Mark's late grandmother would say), you want to drain the eggplant in a strainer.

drain eggplant

Next, using a wooden spoon, smash the eggplant against the sides of the strainer to squeeze out as much water as you can. Transfer the eggplant to a bowl.

drained eggplant

At this point you want to add 3 to 4 eggs (you decide based on how much eggplant you have), around 3/4 cup bread crumbs (give or take), about 3/4 cup shredded Romano or Parmesan cheese, a handful of shredded basil, salt, pepper, and red pepper flake to taste. Combine the mixture using your hands so you can feel if the consistency is right. You want it to be just firm enough to be able to form it into ping pong sized balls without it falling apart.

eggplant mixture

Next you want to form the mixture into as many ping pong sized balls as you can. Roll each ball in breadcrumbs so that they form a nice crust when deep fried.

eggplant balls

Deep fry the polpette about 6 at a time in 300 degree canola oil until dark golden brown on the outside.

fry eggplant balls

When they are done, remove them from the oil onto a plate lined with a paper towel. Immediately salt them on all sides with sea salt. Serve them with a small dish of warmed marinara sauce if you'd like. Mark mentioned that he thought these might also be great used in a vegetarian meatball sandwich and I have to agree. They taste almost like meat!

They have a great texture and are delicious with or without dipping them into the marinara. These would make a great appetizer, or you could throw these on top of a plate of pasta, or use them to make a meatless meatball sub.

Polpette di Melanzane

Eggplant "Meat"balls – these are totally vegetarian fried balls made ...

See Polpette di Melanzane on Key Ingredient.


  1. I wonder if my eggplant hating husband would like these?
    I refuse to join Facebook just because I know I would get sucked in. Twitter is bad enough!

  2. Hi Kat - you know, I'm going to say that he probably would like them. I would even go as far as suggest you just make them and don't tell him what they are - just tell him they're fried meatballs and have him try them. He will of course love them and then you can tell him what they're made of and let out a grand "Muwhahahahaha" laugh because you tricked him into eating eggplant! ha! :-)

    I'm on Twitter too, but I'm not sure I like it as much.

  3. Thanks VeggieGirl! It's good to be back!

  4. hey my best friend! thanks for linking me on your site. if you check my site you can see that your beautiful site is linked too. cheeeeers!!

  5. I hear you on the Facebook addiction! Twitter is another one of those time gobblers! Love your eggplant recipe, don't think I've ever had it like that before - looks intriguing! I'd love to direct our Foodista readers to your blog, if that's okay with you. Just add your choice of widget to this post and you're all set!

  6. Chris has sent you a Sea Garden request.

    Just kidding;) I have facebook set up but have been avoiding it lately like you have blogging. I was getting overwhelmed with all of the "so and so sent you a [enter random facebook application] invitation" requests I just started ignoring them all.

    My wife has two eggplant growing this year so maybe I can use this for her. She loves eggplant, I hate it, but I'll cook it for her.


Post a Comment

If you are commenting to enter a giveaway, please do not comment as "Anonymous". If you choose to comment as "Name/URL", please use your Twitter handle as your Name or provide a URL that provides us a way to contact you in the even that you are the winner. Thank you! ~ FOODIE

Popular Posts