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Eggplant balls (Polpette di Melanzane)

Eggplant balls (Polpette di Melanzane)

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

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:

  • 2 eggplants (medium-size)
  • 1 egg
  • 1 cup Sicilian pecorino (grated)
  • 2/3 cups breadcrumbs
  • fresh mint leaves (chopped)
  • 1 garlic (minced)
  • salt and pepper
  • frying oil
    • 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