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 Portionen
Ingredients: 1 lb Aubergine; 2.5 oz Brot; 1 Tasse Parmesan; 1 Stk Ei; 60 ml stückige Tomaten; 0.8 Tasse Paniermehl; Basilikum nach Geschmack; Salz nach Geschmack; schwarzer Pfeffer nach Geschmack; 3 EL Olivenöl; Ricotta nach Geschmack

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

Giovanni Siracusa

Vorbereitung: 20m
Kochen: 20m
Schritte: 4
Portionen: 4
Schwierigkeit: Einfach

Italienisch

Abendessen

Zubereitung

Schritt 1Fry the eggplant
Fry the eggplant in olive oil until golden.
Hinweis
Alternatively, bake the eggplant until softened.
AubergineOlivenöl
Schritt 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.
AubergineBrotParmesanEistückige TomatenPaniermehlBasilikumSalzschwarzer Pfeffer
Schritt 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.
PaniermehlOlivenöl
Schritt 4Serve over tomato sauce
Serve the eggplant meatballs over the tomato sauce and finish with fresh basil and grated ricotta salata.
BasilikumRicotta

Mehr von Giovanni Siracusa

Homemade Italian Sausage

10m