Polpette di Melanzane – Aubergine Snacks
Polpette di melanzane can be served as an aubergine snack, a tea time treat or a vegetarian main course. It is always a hit.
The wonder of aubergine is its ability to take on different textures and absorb flavours from herbs and spices. Few vegetables are more versatile, and I use aubergines in pasta, stews, salads and starters. Depending on the amounts you are making these Polpette di melanzane can be used as finger food or as a main course with a seasonal salad and some bread on the side.
If you prefer a more spicy version of polpette di melanzane, see my recipe for eggplant croquettes.
Ingredients
500 g aubergine
1 egg
100 g grated parmesan or pecorino cheese
A bunch of parsley
Bread crumbs
Salt, pepper, olive oil
Preparation
Wash the aubergines, trim the top and cut the vegetable meat in chunks.
Boil the aubergines in salted water for 10-15 minutes.
Drain the aubergine and blend them in a food processor with grated cheese, salt and pepper.
Fold the mash with egg, finely chopped parsley and enough bread crumbs to make a malleable batter.
Heat up the oil in a frying pan, place spoonfuls of batter in the oil and fry the polpette di melanzane until the outside is crisp and golden brown.
Serve Polpette di Melanzane as finger food with a drink before dinner.
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Italian Notes
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