Polpette di Melanzane (Italian Eggplant Balls Recipe)

A bowl of Italian eggplant balls for snacks or appetizers.

4.89 from 9 votes

Polpette di Melanzane (Italian Eggplant Balls Recipe)

Polpette di Melanzane or Italian Eggplant Balls are excellent for snacks or appetizers! A Neapolitan favorite, this traditional aubergine polpette recipe is so easy to make at home --- a vegetable treat that is always a hit!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 152kcal

Author: Neriz

Equipment

Ingredients

2 large eggplants, (about 3/4 kg)
1/2 cup Parmigiano Reggiano, grated
1/2 cup breadcrumbs, (+1/3 cup for coating)
1 large egg, beaten
1/4 cup parsley, chopped roughly, heaping cup
3/4 cup vegetable oil (or enough submerge the meatballs halfway)
salt and pepper, to season

Instructions

Preparing the eggplant:

Preheat oven to 225°C (400°F).
Place the eggplants (or aubergine) on a baking tray and pour oil on them. Make sure the eggplants are properly coated.
Place the eggplants in the oven for 25 to 30 minutes or until they turn soft.
Take the baking tray out of the oven and let the eggplants cool down.
Cut the eggplants in half and scoop the insides with a spoon.
NOTE: Be careful; they might still be hot.
Place the scooped eggplant on a strainer to start draining.

Assembling the eggplant balls:

In a medium bowl, combine the strained eggplant, Parmigiano Reggiano, parsley, breadcrumbs, salt and pepper, and egg.
Mix to combine properly.
Start forming the balls by using a tablespoon to scoop some mixture and use your hands to form it into shape.
Roll the eggplant balls into the remaining breadcrumbs.

Cooking polpette di melanzane:

Heat vegetable oil on a small or medium pan. It should be enough to cover half of the eggplant balls.
Once the balls turned brown on all sides, take them out of the pan and place them on top of a kitchen paper to remove excess oil.
Fried Italian eggplant balls are now ready for serving!

Video

Notes

Cook's Tip #1: Use a fork to help push (and drain) as much liquid as you can from the roasted eggplants.
Cook's Tip #2: When adding breadcrumbs to the mixture, do not add the entire ½ cup of breadcrumbs right away. Start with ¼ cup and then add more if you feel it's still too watery.
Cook's Tip #3: During frying, turn the heat lower once you've added the eggplant balls into the oil. This will prevent them from burning or browning too quickly on the outside.
Cook's Tip #4: Do not freeze them, or you will end up with slightly mushy polpette di melanzane.

Nutrition