Polpette di Melanzane (Fried Eggplant "Meatballs")
Recipe adapted from Il Gusto del Tacco by Anna Maria Chirone Arnó, with the authors permission.
Ingredients
3large eggplants
2tsp.capers
Fresh basil and mint leaves
1cupgrated Parmigiano cheese
1clovegarlic
1platefresh breadcrumbs
2eggs
olive oil
salt and pepper, to taste
Instructions
Wash, peel and slice the eggplant and then place into salted boiling water.
When soft, remove and drain, applying some pressure to ensure that most of the moisture is drained out.
Chop into small 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.
Heat olive oil until shimmering, then gently slide the eggplant balls in and fry until golden brown. Do not crowd. Place cooked balls on paper towels to remove excess oil.