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

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

In Sicily, eggplants are used in many different dishes. These eggplant balls are a great idea, 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)
Eggplant balls (Polpette di Melanzane)

Eggplant balls (Polpette di Melanzane)

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Description

Eggplant balls, or "Polpette di Melanzane" in Italian, are a delicious vegetarian alternative to traditional meatballs. They are made with eggplant, breadcrumbs, cheese, herbs, and spices and are typically fried until golden brown and crispy. Here's a recipe to make these flavorful eggplant balls:

Ingredients

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Instructions

    • Peel and dice the eggplants.
    • Blanch them for about 10-15 minutes.
    • Place them in a sieve and gently press on the pulp with a fork to remove excess liquid.
    • Let them cool down. Put them in a bowl with the cheese and the breadcrumbs. Add the egg and mint.
    • Mix the mixture and season with salt and pepper. Adjust the amount of breadcrumbs and cheese according to your needs.
    • Make balls 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 hot oil until golden brown on all sides.
Keywords: Eggplant balls, Polpette di Melanzane
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