Eggplant balls (Polpette di Melanzane)

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Enrich your recipe-book with the recipe for eggplant balls (Polpette di Melanzane).

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If you are looking for a unique appetizer but easy to make, eggplant balls are a delicious and nutritious dish that can also represent original finger food.

In Sicily, as you know, eggplants are used in a lot of different dishes. These eggplant balls are a great idea to prepare even especially if you have vegetarian people coming over for dinner. In a few minutes, you will prepare a tasty second course. You can accompany it with tomato salad.

Eggplant balls (Polpette di Melanzane)

solo-dolce

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Antipasti

Cuisine Italian

Calories

Ingredients

  

1x2x3x

• 2 medium eggplants
• 1 egg
• 100 g grated Sicilian pecorino 1 cup
• 100 g bread crumbs 2/3 cup
• Chopped fresh mint leaves
• a clove of minced garlic
• Salt
• Pepper
• Vegetable oil for frying

Instructions

 

• Peel and dice the eggplants.
• Blanch them for about 10-15 minutes.
• Place them in a sieve, and with a fork gently press on the pulp to remove excess liquid.
• Let them cool down. Put them in a bowl with the cheese, the breadcrumbs. Add the egg and mint.
• Mix the mixture. Season with salt and pepper. You can adjust the amount of breadcrumbs and cheese according to your needs.
• Make meatballs of the desired size and pass them in the breadcrumbs.
• Leave them to rest in the fridge for half an hour and then fry them in plenty of hot oil until golden brown on all sides.

Notes

ENJOY!

Keyword eggplant balls

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