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Eggplant balls (Polpette di Melanzane)

Eggplant balls (Polpette di Melanzane)

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

Ingredients
  

  • 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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