Polpette di Melanzane: Eggplant ‘Meatballs’

Photo: psfreeman

Recipe from 1227 Foster via Facebook. Posted by Danny on Apr 28, 2013.

Yield: 4 servings
Community Recipe from

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Ingredients

  • 2 large eggplants
  • 200 grams grated parmesan cheese
  • 2 eggs
  • 2 large clove(s) garlic
  • 1/2 cup(s) parsley, finely chopped
  • Breadcrumbs to taste
  • Salt and pepper to taste
  • Olive oil for frying

Preparation

  1. Preheat the oven to 200ºC/400ºF.
  2. Cut the eggplants lengthwise and place on a roasting pan. Drizzle them with a bit of olive oil so they don’t dry out.
  3. Pop them into the oven for around 20 minutes, then remove from oven and set aside until cool enough to handle.
  4. Scoop the flesh out and press down with a fork to get rid of the excess water. Place the eggplant into a bowl.
  5. Add the remaining ingredients and process with a hand blender until a smooth mixture is formed.
  6. Add breadcrumbs little by little until you can roll the mixture into small ‘meatballs’ with your hands.
  7. Pour enough oil into a pan for deep frying and set the heat on medium. Fry the meatballs until golden.
September 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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