Last updated on February 8, 2019
While traveling through Puglia, Italy, this summer, researching and writing about their delicious and healthy cuisine, I was especially taken with these vegeta
rian poplette. Crusty on the outside and creamy on the inside, they are delectable little bites of flavor: garlic, mint and basil, cheese and eggplant. In no more time than it takes to make traditional MEATballs, you can assemble these. The recipe comes to me compliments of Anna Maria Chirone Arno, but I have been able to adapt it for a two person serving by using one large eggplant and one egg, 3/4 cup of cheese. Go hefty on the dried spices. Serve with a plate of orecchiette and you will swear you were in Puglia. Well, wishful thinking anyway. Buon appetito!
Polpette di melanzane (Fried Aubergine Meatballs)
Ingredients
- 3 large aubergines (eggplants)
- 2 tsp capers
- A few fresh basil and mint leaves
- 1 cup grated Parmigiana or salty ricotta cheese
- 1 clove garlic
- 1 plate breadcrumbs, for rolling
- 2 eggs
- Salt and pepper
- Olive oil
Instructions
- Wash and slice the aubergines and then place into salted boiling water.
- When soft, take out and drain, applying some pressure to ensure that most of the moisture is drained out.
- Chop into smaller pieces and place in a food processor with the capers, garlic, basil and mint, cheese, salt and pepper and one egg. Mix, but not too finely. If the mixture is too liquid, add some breadcrumbs.
- Shape into balls about the size of a billiard ball, pass through the beaten egg and roll in seasoned breadcrumbs until totally covered.
- Fry in hot shimmering olive oil until golden brown. When cooked, place on paper towels to drain off any excess oil.
- Serve with a hot tomato and chili sauce, or other tomato-based sauce.
Stay tuned for my upcoming article in Edible about my travels through the beautiful region of Puglia!
