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Polpette di Melanzane - Authentic Italian Eggplant "Meatball" Recipe

https://www.pastagrammar.com/post/polpette-di-melanzane-authentic-italian-eggplant-meatball-recipe

For this recipe, you will need:

  • Salt
  • About 26 ounces (750 g) eggplant, cut into ½ inch (1.25 cm) cubes
  • 1.75 ounces (50 g) grated pecorino cheese, or to taste
  • 1.75 ounces (50 g) grated Parmigiano-Reggiano cheese, or to taste
  • 2 large eggs
  • 1 clove garlic, diced
  • About 1 tablespoon fresh parsley, chopped
  • Fresh black pepper
  • About 1 cup (100 g) fresh bread crumbs, plus extra for breading, adjusted to taste

  • Vegetable oil for frying

  • Bring a large pot of water to a rolling boil and salt it generously.

  • Add the cubed eggplant and boil for about 10 minutes, or until the eggplant is very tender.
  • Drain and let cool to the touch.
  • Squeeze the excess water out of the eggplant and place it in a large mixing bowl.
  • Add the cheeses, eggs, garlic, parsley, plenty of black pepper, and a big pinch of salt.
  • Add about half of the bread crumbs and begin mixing the ingredients by hand.
  • Continue to add more bread crumbs until the mixture is soft and moldable, but not too wet or sticky.
  • Check out the video above to see what the texture should look like!
  • The amount of breadcrumbs needed will vary, so trust your instincts.
  • Fill a deep pan with about 1 inch (2.5 cm) of vegetable oil and heat over medium/high.
  • Meanwhile, form the meatball mixture into about 15 polpette.
  • They should be formed into flattened pucks, about 3 inches (7.5 cm) in diameter and 1 inch (2.5 cm) thick.
  • Dust the polpette in bread crumbs.
  • Drop a breadcrumb into the oil to test the temperature.
  • If it starts to bubble and fry right away, the oil is hot enough.
  • Working in batches, carefully drop the eggplant polpette into the pan.
  • Turn them frequently with a couple of forks and fry until browned on both sides—about 4 to 5 minutes in total.
  • Remove to a paper towel to drain.
  • Serve the polpette warm and fresh. Buon appetito!