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Eggplant balls (Polpette di Melanzane)

Eggplant balls (Polpette di Melanzane)

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Antipasti
Cuisine Italian


  • 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


  • 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.


Keyword eggplant balls
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