Eggplant Meatballs (Polpette di Melanzane)

Name: Eggplant Meatballs (Polpette di Melanzane)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 racions
Ingredients: 1 lb albergínia; 2.5 oz pa; 1 tassa parmesà; 1 ud ou; 60 ml tomàquet triturat; 0.8 tassa pa ratllat; alfàbrega al gust; sal al gust; pebre negre al gust; 3 cda oli d'oliva; ricotta al gust

Crispy-outside, soft-centre eggplant meatballs served over a simple tomato sauce with ricotta salata.

Giovanni Siracusa

Preparació: 20m
Cocció: 20m
Passos: 4
Racions: 4
Dificultat: Fàcil

Italiana

Sopar

Elaboració

Pas 1Fry the eggplant
Fry the eggplant in olive oil until golden.
Nota
Alternatively, bake the eggplant until softened.
albergíniaoli d'oliva
Pas 2Mix the filling
Add the eggplant to a large bowl along with the soaked bread (strained), Parmigiano, egg, tomato polpa, breadcrumbs, basil, salt and pepper. Mix until combined.
albergíniapaparmesàoutomàquet trituratpa ratllatalfàbregasalpebre negre
Pas 3Form and fry meatballs
Form the mixture into meatballs, coat lightly in breadcrumbs, and fry in olive oil until golden and crispy on all sides.
pa ratllatoli d'oliva
Pas 4Serve over tomato sauce
Serve the eggplant meatballs over the tomato sauce and finish with fresh basil and grated ricotta salata.
alfàbregaricotta

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