Eggplant Dumplings Alla Parmigiana

About this recipe 

The beloved flavors of the Italian classic melanzane alla parmigiana, but in dumpling form from the wood-fired oven. The dumplings are incredibly delicious and full of flavor. What's more, they are inexplicably light!

TIPS

Seasoning each individual component of a dish separately with herbs ensures that the seasoning penetrates much deeper than if you only add herbs at the end.

Salt stimulates the taste buds in such a way that they become more sensitive to all other flavors present. This is one of the many reasons why I add salt to every dish I make, including desserts.

Ingredients

dumplings

• 90 g breadcrumbs
• 4 eggplants, roughly chopped, cut into cubes of approx. 2.5 cm - (1 eggplant = approx. 250-300 grams)
• 150 ml olive oil + a little extra for shaping the dumplings
• 100 g ricotta
• 75 g Parmigiano Reggiano, finely grated + extra for serving
• 10 g parsley, finely chopped
• 1 whole egg
• 1 egg yolk
• 1.50 tbsp plain flour
• 6 garlic cloves, crushed
• 15 g basil leaves, coarsely chopped

sauce

• 600 g canned tomatoes, mixed / Passata
• 1 teaspoon tomato paste
• 1 teaspoon brown sugar
• 0.50 teaspoon chili flakes
• 0.75 teaspoon paprika powder
• 2 tsp fresh oregano leaves, finely chopped
• 45 g Kalamata olives, pitted, cut in half
• salt and pepper

Preparation

1. Start the Vonken. Light the Vonken without using too much wood.
2. Spread the breadcrumbs on a baking sheet and bake until lightly browned and dry.
3. Let the breadcrumbs cool and add wood to make the Vonken burn hotter.

dumplings

1. Cover a baking sheet with parchment paper and fold the excess parchment paper underneath so that there are no raised edges (this will prevent the parchment paper from catching fire).
2. Mix the coarsely chopped eggplants on the baking sheet with 75 ml oil, 1 to 2 generous pinches of salt, and a generous pinch of black pepper.
3. Spread them out as much as possible and bake them until golden brown in the Vonken, turning them occasionally during the baking process and rotating the baking tray 180 degrees a few times. This ensures that the heat is distributed evenly and all the eggplants cook evenly.
4. Chop the cooked eggplants into a coarse purée, spoon them into a large bowl, and place them in the refrigerator for 20 minutes, or until cooled.
5. While the eggplant is cooling, mix together the ricotta, Parmesan cheese, parsley, egg, egg yolk, flour, breadcrumbs, a third of the garlic, 10 grams of basil, a generous pinch of salt, and a generous pinch of black pepper.
6. Add this mixture to the eggplant.
7. Mix everything together well and, with lightly oiled hands, shape into 16 golf ball-sized dumplings (approx. 55 grams each).
8. Tip: Press the dumplings firmly together so that they remain firm.

bake the dumplings

1. Then add 2 tablespoons of oil to a large cast iron pan or baking tray.
2. Fry the dumplings in the Vonken and turn them occasionally until they are golden brown on all sides.
3. Set the fried dumplings aside on a plate.

sauce

1. Place the remaining 2 tablespoons of oil in a large sauté pan over medium heat.
2. Add the rest of the garlic and fry for 1 minute until fragrant, then add the canned tomatoes, tomato paste, sugar, chili flakes, paprika, oregano, a generous pinch of salt, and a generous amount of ground black pepper. Fry for 8 minutes or until the sauce has thickened, stirring occasionally.
3. Add 400 ml of water, bring to a boil, then reduce the heat to low and simmer for another 10 minutes.

additional

1. I make the sauce in the Vonken in the cast iron pan after I have fried the eggplants in it.
   That way, the heat and the cooking residue give your sauce that little bit extra.
2. If you're feeling adventurous, definitely give this method a try. ;)

finish

1. Pour the sauce into the cast iron pan, place the dumplings on top, and fry briefly in the Vonken until the sauce bubbles.
2. Pour the sauce into the cast iron pan, place the dumplings on top, and fry briefly in the Vonken until the sauce bubbles.
3. Enjoy your meal!