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!
Servings: 14
Calories: 152kcal
Equipment
- Medium-Sized Saucepan
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
Calories: 152kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 92mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg