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Polpette Di Melanzane - Aubergine Polpette
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
  1. 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.
  2. 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.
  3. 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.
  4. Serve while still hot.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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