Polpette di Melanzane
Eggplant “Meat“balls – these are totally vegetarian fried balls made of eggplant and they are delicious!
| 3 | medium eggplant; |
| 3 | or 4 eggs; |
| 10 | spoonfuls of breadcrumbs (use more if needed) |
| 10 | spoonfuls of grated Romano cheese (use more if needed) |
| Mint or Basil leaves, chopped | |
| Salt and Pepper to taste | |
| Red pepper flake to taste | |
| Extra breadcrumbs to roll the polpette in | |
| Canola oil for frying |
Peel and cube the eggplant, then boil it in salted water until it is tender. Drain the eggplant in a strainer, then squeeze out as much water as you can. Transfer the eggplant into a bowl. Add the rest of the ingredients to the eggplant and mix with your hands so you can make sure the consistency is right. You want to end up with a mixture that will allow you to form it into balls without it falling apart.
Form the mixture into as many ping pong sized balls as you can. Roll each ball in the extra breadcrumbs.
Heat your oil to 300 degrees.
Fry the eggplant balls in the oil until dark golden brown. When done, remove from the oil onto a paper towel lined plate and salt immediately. Serve with warm marinara sauce if you’d like.
TaratheFoodie
- This recipe viewed 1493 times.
- Source: FOODIE
- Published on August 19, 2009.
Public Recipe
Sign-in to comment on this recipe.
