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.