Polpette di Melanzane

Polpette di Melanzane

(Fried aubergine balls) 

Ingredients for 4 people
3 large aubergines
2 tsp capers
A few basil and mint leaves
1 cup grated Parmesan or salty ricotta cheese
1 clove of garlic
A plate of breadcrumbs
2 eggs
Salt and pepper
CAZZETTA Extra virgin olive oil

Wash and slice the aubergines and then place into salted boiling water. When soft, take out and drain, applying some pressure to ensure that most of the moisture is drained out. Chop into smaller pieces and place in a food blender with the capers, the garlic, the basil and mint, the cheese, salt and pepper and one egg and mix, but not too finely. If the mixture is too liquid, add some breadcrumbs. Shape into balls about the size of a billiard ball, pass through the beaten egg and roll in seasoned breadcrumbs until totally covered. Then fry in hot olive oil until golden brown. When cooked, place on kitchen roll to get rid of any excess oil and serve with a dipping sauce or two. A hot, tomato and chilli sauce is recommended.

This recipe has been adapted from "Il Gusto del Tacco" a wonderful book of Puglian recipes available in English, by Anna Maria Chirone Arnó.


Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes