Polpette di melanzane – aubergine fritters
This Calabrian polpette (meatball) recipe doesn't actually contain any meat, containing a simple mix of aubergines, bread and pecorino cheese instead.
Time
1 hour
Ingredients
250g of stale bread, white
500g of large aubergines, halved
100g of pecorino, grated (or use a similar cheese using vegetarian rennet, if preferred)
1 bunch of flat-leaf parsley, finely chopped (a small bunch will do)
1 garlic clove, grated
2 eggs
fine sea salt, as needed
freshly ground black pepper, as needed
extra virgin olive oil, for deep-frying
Instructions
Step 1
To begin, soak the bread in some water and set aside for 10 minutes, until softened. Drain the bread, squeezing out any excess liquid, and crumble into a large bowl. Set aside
Step 2
Bring a large pan of salted water to the boil. Add the aubergines and blanch for 10–15 minutes, until tender all the way through. Drain and leave to cool on a plate. Squeeze out any excess liquid (this is crucial, you want them just barely wet at the end of the squeezing process), then mince very finely with a sharp knife
Step 3
Place the minced aubergines in the bowl with the bread. Add the grated pecorino, parsley, grated garlic, eggs, salt and pepper and mix until evenly combined. Shape the meatballs using your hands, giving them a sort of oblong, oval shape
Step 4
Finally, fill a frying pan three-quarters full with olive or sunflower oil, and set over a medium heat. When the oil is hot (170–180°C), add the meatballs. Fry in batches until dark-brown and cooked through, for about 4 minutes. Drain with a slotted spoon and transfer to a plate lined with kitchen paper
Step 5
Allow to cool slightly, then eat while still hot
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