Polpette di Melanzane
Polpette di Melanzane
Ingredients
For the Eggplant Meatballs
- 2 eggplants
- as needed salt, for salting eggplant
- as needed olive oil, for cooking eggplant and frying meatballs
- 2 slices stale bread
- as needed milk, for soaking bread
- 1 egg
- 50 grams Parmesan cheese, grated
- as needed fresh parsley, chopped
- as needed black pepper, to taste
- as needed flour, for coating
For the Tomato Sauce
- as needed olive oil, for sauce
- 1 clove garlic
- as needed tomato passata
- as needed fresh basil, for sauce and garnish
For Serving
- as needed ricotta salata, for grating over finished dish
Instructions
- 1
Cut the eggplants into small cubes. Place the cubed eggplant in a large bowl and generously sprinkle with salt. Let it sit for 30 minutes to draw out moisture.
⏱️ 5 min
- 2
After 30 minutes, squeeze the eggplant well using a clean kitchen towel or paper towels to remove excess water.
⏱️ 5 min
- 3
Heat olive oil in a pan and sauté the squeezed eggplant until it is soft and golden. Set aside to cool.
⏱️ 10 min
- 4
In a separate pan, heat olive oil. Add the garlic clove and sauté briefly until fragrant.
⏱️ 2 min
- 5
Pour in the tomato passata and add fresh basil leaves. Simmer the sauce for 15 minutes.
⏱️ 15 min
- 6
While the sauce simmers, soak the stale bread slices in milk until soft. Squeeze out the excess milk.
⏱️ 5 min
- 7
In a mixing bowl, combine the cooled cooked eggplant, the soaked and squeezed bread, the egg, the grated Parmesan, and the chopped fresh parsley. Season with black pepper to taste. Mix all ingredients thoroughly to form a cohesive mixture.
⏱️ 10 min
- 8
Take portions of the mixture and roll them into small, round meatballs. Roll each meatball in flour to coat evenly.
⏱️ 10 min
- 9
Heat olive oil in a frying pan over medium-high heat. Fry the meatballs until they are golden brown and crispy on all sides.
⏱️ 15 min
- 10
Spoon a generous amount of the prepared tomato sauce onto a serving plate. Arrange the eggplant meatballs on top of the sauce. Grate ricotta salata over the meatballs and garnish with fresh basil leaves before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Polpette di Melanzane
For the Eggplant Meatballs
- 2 eggplants
- as needed salt, for salting eggplant
- as needed olive oil, for cooking eggplant and frying meatballs
- 2 slices stale bread
- as needed milk, for soaking bread
- 1 egg
- 50 grams Parmesan cheese, grated
- as needed fresh parsley, chopped
- as needed black pepper, to taste
- as needed flour, for coating
For the Tomato Sauce
- as needed olive oil, for sauce
- 1 clove garlic
- as needed tomato passata
- as needed fresh basil, for sauce and garnish
For Serving
- as needed ricotta salata, for grating over finished dish
Instructions
- 1
Cut the eggplants into small cubes. Place the cubed eggplant in a large bowl and generously sprinkle with salt. Let it sit for 30 minutes to draw out moisture.
⏱️ 5 min - 2
After 30 minutes, squeeze the eggplant well using a clean kitchen towel or paper towels to remove excess water.
⏱️ 5 min - 3
Heat olive oil in a pan and sauté the squeezed eggplant until it is soft and golden. Set aside to cool.
⏱️ 10 min - 4
In a separate pan, heat olive oil. Add the garlic clove and sauté briefly until fragrant.
⏱️ 2 min - 5
Pour in the tomato passata and add fresh basil leaves. Simmer the sauce for 15 minutes.
⏱️ 15 min - 6
While the sauce simmers, soak the stale bread slices in milk until soft. Squeeze out the excess milk.
⏱️ 5 min - 7
In a mixing bowl, combine the cooled cooked eggplant, the soaked and squeezed bread, the egg, the grated Parmesan, and the chopped fresh parsley. Season with black pepper to taste. Mix all ingredients thoroughly to form a cohesive mixture.
⏱️ 10 min - 8
Take portions of the mixture and roll them into small, round meatballs. Roll each meatball in flour to coat evenly.
⏱️ 10 min - 9
Heat olive oil in a frying pan over medium-high heat. Fry the meatballs until they are golden brown and crispy on all sides.
⏱️ 15 min - 10
Spoon a generous amount of the prepared tomato sauce onto a serving plate. Arrange the eggplant meatballs on top of the sauce. Grate ricotta salata over the meatballs and garnish with fresh basil leaves before serving.
⏱️ 3 min