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 servings
Ingredients: 1 lb Eggplant; 2.5 oz Bread; 1 cup Parmesan; 1 pc Egg; 60 ml Crushed tomato; 0.8 cup Bread crumbs; Basil to taste; Salt to taste; Black pepper to taste; 3 tbsp Olive oil; Ricotta to taste

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

Giovanni Siracusa

Prep: 20m
Cook: 20m
Steps: 4
Servings: 4
Difficulty: Easy

Italian

Dinner

Method

Step 1Fry the eggplant
Fry the eggplant in olive oil until golden.
Note
Alternatively, bake the eggplant until softened.
EggplantOlive oil
Step 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.
EggplantBreadParmesanEggCrushed tomatoBread crumbsBasilSaltBlack pepper
Step 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.
Bread crumbsOlive oil
Step 4Serve over tomato sauce
Serve the eggplant meatballs over the tomato sauce and finish with fresh basil and grated ricotta salata.
BasilRicotta

Eggplant Meatballs (Polpette di Melanzane)

Method

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