Italian Eggplant Meatballs, known in Calabria as purpetti i mulingiana, have a golden crust and a soft center where the eggplant, Pecorino, garlic, and parsley come through clearly. They’re a summer recipe and are at their best straight from the pan, while the outside is still crisp. But they’re just as good cold, even the next day.
To make them, blanch the eggplant and squeeze it thoroughly before combining it with the rest of the mixture. Shape the meatballs into small, slightly flattened rounds, coat each one in breadcrumbs, and fry until golden. How well you squeeze the eggplant makes a real difference here: if it holds too much water, you’ll need more bread and the eggplant flavor will inevitably take a back seat.
In Calabria, this recipe also has official recognition. Purpetti i mulingiana are included among the region’s PAT (Traditional Agri-Food Products). The official documentation from the Calabria Region describes their ingredients, shape, and preparation, and that’s exactly how we’re going to make them.
Italian Eggplant Meatballs: Traditional Calabrian Recipe
Description
These Italian Eggplant Meatballs, known in Calabria as purpetti i mulingiana, are made with eggplant, bread, Pecorino, egg, garlic, and parsley. They're coated in breadcrumbs and fried until golden outside and soft in the center.
Ingredients for about 30 eggplant meatballs, 20 g each
Per le polpette
Per impanare e friggere
Instructions
How to Make Italian Eggplant Meatballs
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Blanch the Eggplant 🍆
Wash the eggplant, remove the stems, and cut each one lengthwise into four pieces, leaving the skin on.
Bring a large pot of water to a boil and add the eggplant. Cook for about 10 minutes, until the flesh feels tender when pierced with a fork but isn't falling apart.
Drain thoroughly and leave to cool in a colander until you can comfortably handle it.
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Squeeze and Chop the Eggplant 💧
Once cool enough to handle, squeeze the eggplant very thoroughly with your hands to remove as much excess water as possible.
Transfer to a cutting board and chop coarsely with a knife. Don't turn it into a puree.
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Make the Mixture 🥣
Place the eggplant in a bowl and add the egg, grated Pecorino, finely chopped garlic and parsley, salt, and black pepper.
Add the stale bread crumb a little at a time, mixing with your hands. The mixture should remain soft but firm enough to shape. If you've squeezed the eggplant thoroughly, avoid adding extra bread just to make the mixture drier.
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Shape the Meatballs 🤲
Take about 20 g of mixture at a time and gently compact it between your hands. Shape it into a round meatball, then flatten it slightly to approximately 5 cm in diameter and 1 cm thick.
Continue with the remaining mixture. You should get approximately 30 meatballs.
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Coat with Breadcrumbs 🍞
Pour the breadcrumbs onto a plate and coat each meatball on both sides, making sure the breadcrumbs also adhere around the edges.
Place them on a plate as you go, without overlapping them.
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Fry Until Golden 🍳
Heat plenty of extra virgin olive oil in a deep-sided pan. Once the oil is hot, fry a few meatballs at a time, leaving enough space between them.
Fry until golden and crisp on both sides, turning them during cooking. Drain well and transfer to paper towels to remove excess oil.
Serve hot or leave them to cool slightly. They're also excellent cold, even the next day.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 1g5%
- Sodium 90mg4%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 1.2g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The consistency of the mixture depends mainly on how thoroughly you squeeze the eggplants. After cooking, let them cool slightly, then squeeze them well to remove as much excess water as possible. Add the bread crumb a little at a time: the mixture should be firm enough to hold its shape while remaining soft.
For frying, use plenty of oil and cook only a few meatballs at a time to keep the oil temperature as stable as possible. If you do not have a thermometer, dip the handle of a wooden spoon into the oil: when small, steady bubbles form around it, the oil is ready for frying.
Alternatively, you can bake the eggplant meatballs. Arrange them on a baking tray lined with baking paper, brush or drizzle them lightly with oil, and bake in a preheated oven at 200°C (390°F) for about 20–25 minutes, turning them halfway through. They will be less crisp than the fried version but will remain soft inside.
The eggplant meatballs can be stored in the refrigerator for 1–2 days in a sealed container. Let them come back to room temperature or reheat them briefly before serving.
