Name: Aubergine polpettine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 180 g/6½ oz/3 cups day-old fresh breadcrumbs; 2 eggs, lightly beaten; 80 g/2¾ oz/1¼ cups finely grated Parmesan cheese, plus extra for serving; sea salt and freshly ground black pepper; 3 large garlic cloves, finely chopped; 6 tbsp olive oil, plus extra if needed; 1 tbsp oregano leaves, plus extra for serving, or 1½ tsp dried; 2 aubergines/eggplants, peeled using a vegetable peeler, flesh diced, and skin cut into long, thin strips; 1 recipe quantity Tomato Basil Sauce, to serve; 1 tbsp thyme leaves or 1½ tsp dried

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Fried balls of aubergine/eggplant, Parmesan, herbs and breadcrumbs sitting atop a herby tomato sauce makes a simple, comforting dinner. And nothing goes to waste, even the aubergine skin is used – sliced into thin strips and cooked until crisp. To keep fat levels down, steam the aubergines first until meltingly soft.

Ingredients

2 aubergines/eggplants, peeled using a vegetable peeler, flesh diced, and skin cut into long, thin strips
6 tbsp olive oil, plus extra if needed

Method

Steam the aubergine/eggplant flesh for 15 minutes until very tender. Meanwhile, heat the oil in a large non-stick frying pan and fry the aubergine/eggplant skin in two batches for 2–3 minutes until crisp. Remove with a slotted spoon, drain on paper towels and season with a little salt, then set aside. Leave the frying pan with any remaining oil to one side.
Put th

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Aubergine polpettine

Ingredients

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