← Nouns Cooking · Italian

Ingredients

• 600 g aubergines (about 2), peeled and cut into cubes
• 100 g dried breadcrumbs, plus extra for coating
• 50 g parmesan or pecorino, finely grated
• 1 Eggs
• 1 clove Garlic, crushed
• 1 handful Parsley, finely chopped
• 6 basil leaves, torn
• 500 ml vegetable oil, for frying
• Salt
• Black pepper

Method

1. Boil the aubergine cubes in salted water for 10 min until very soft. Drain, then squeeze out as much liquid as you can with your hands or in a clean cloth.
2. Chop the aubergine finely and put it in a bowl with the breadcrumbs, cheese, egg, garlic, parsley, basil, salt and pepper. Mix into a soft dough that holds its shape; add more crumbs if it feels wet.
3. With damp hands, roll into balls the size of a walnut and roll each one in more breadcrumbs.
4. Heat 2 cm of oil in a deep frying pan over medium heat. Fry the polpette in batches for 4–5 min, turning, until deep golden all over.
5. Drain on kitchen paper and serve warm, or simmer them in tomato sauce for 10 min to make a main course.

Tips

• Squeezing the aubergine really dry is the secret to polpette that hold together.
• To bake instead, brush with oil and cook at 200°C (400°F) for 20–25 min, turning once.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela Pasta Grammar