A Mediterranean Meatball! Eggplant and Curried Turkey Meatballs are on my oldest son’s list of favorites.
This recipe is not a traditional dish on my homeland but is inspired by it. Eggplant is found in many recipes in Malta. Sometimes it has a starring role and sometimes its shares the lead. It shares the lead here.
One of the best parts of Maltese foods is the influences from so many other countries. We draw our food flavors from Italy, Spain, Greece, Lebanon, and Turkey among others. Curry is one of my favorite seasonings used in some Maltese cooking. Every country surrounding the Mediterranean has influenced Malta’s food. That is why I named this A Mediterranean Meatball. This meatball combines the flavors of these countries.
This is a great lean and healthy meatball.
You will begin by slicing the eggplant into disks. Lay them out flat and salt them to draw out liquid. Leave them resting for 10 minutes.
When you look at them after 10 minutes you will see the drawn out moister in little droplets resting on the top. (my salt is pink because I am trying out Himalayan pink salt. )
Rinse them off and pat them dry.
Drizzle the eggplant with olive oil and saute it in a pan. You want them to be golden brown. Remove them from the oil and pat them dry once more. Allow to cool.
You will then chop the eggplant into fine pieces.
In a separate bowl mix the turkey, eggs, bread crumbs, herbs, and seasonings. Once that is combined add in the eggplant. Combine all.
Form your Mediterranean Meatballs and line them on a sprayed cookie sheet.
Bake them in the oven for 30 minutes. This recipe makes 15.
Side note. You can bake these in a casserole dish with tomato sauce beneath and over them as well. I bake them dry so that I can freeze them.
Tonight I served my Mediterranean Meatballs on Farrow pasta.