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 raciones
Ingredients: 1 lb berenjena; 2.5 oz pan; 1 taza parmesano; 1 ud huevo; 60 ml tomate triturado; 0.8 taza pan rallado; albahaca al gusto; sal al gusto; pimienta negra al gusto; 3 cda aceite de oliva; ricota al gusto

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

Giovanni Siracusa

Preparación: 20m
Cocción: 20m
Pasos: 4
Raciones: 4
Dificultad: Fácil

Italiana

Cena

Elaboración

Paso 1Fry the eggplant
Fry the eggplant in olive oil until golden.
Nota
Alternatively, bake the eggplant until softened.
berenjenaaceite de oliva
Paso 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.
berenjenapanparmesanohuevotomate trituradopan ralladoalbahacasalpimienta negra
Paso 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.
pan ralladoaceite de oliva
Paso 4Serve over tomato sauce
Serve the eggplant meatballs over the tomato sauce and finish with fresh basil and grated ricotta salata.
albahacaricota

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