Aubergine polpettine

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

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.


  • 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


  • 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