Polpette Di Melanzane - Aubergine Polpette by Lina Stores

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Polpette Di Melanzane - Aubergine Polpette

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Polpette Di Melanzane - Aubergine Polpette

Italian

Starter

45 mins

Vegetables/vegetarian

Easy

Serves

20 to 25 polpette

Polpette means meatball in Italian, but these beauties are made with aubergine, breadcrumbs and Grana Padano cheese and are completely vegetarian. They are a fantastic example of simple Calabrian homecooking and an extremely popular addition to many an Italian family lunch or dinner.

Recipe courtesy of

Ingredients

1.5kg Cooked Aubergine
60gr Egg yolk
45gr Plain Flour
40gr Breadcrumbs
300gr grated Grana Padano
3gr Garlic
30gr Parsley
Seed Oil (Sunflower oil, for example)
15gr Salt
15gr Pepper
100g Sugo al Pomodoro (can be bought in our delis or in our online shop)
Basil Cress for decoration

Method

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Method

Peel the aubergines halfway and cut into equal cubes. Cook in salted water until soft. Drain and place in a steaming tray or colander with a large container underneath. Cover with another steaming tray, plate or tray. Take a heavy item like a cooking pot and put it on top of the tray to apply pressure and weight. Leave this for 20mins to extract most of the extra moisture in the aubergines.
Place the aubergine pieces in a large bowl or container. Add breadcrumbs, the grated Grana Padano, garlic, egg yolk, plain flour, salt and chopped parsley. Mix well and season with black pepper. Form equal balls of about 50gr each and double cover them in dried breadcrumbs. Keep refrigerated if not using them straight away.
Put seed oil in a deep frying pan and shallow fry aubergine polpette until they are golden to dark brown. Take out and place onto a plate draped with kitchen paper to absorb excess oil. Season with sea salt and top with a little sugo al pomodoro in the middle of the polpette and basil cress for decoration.
Serve while still hot.

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