Aubergine Rissoles

Name: Aubergine Rissoles (Polpette di Melanzane)
Cuisine: Italian
Ingredients: 1.5 kg (3¼ lb) aubergines; 2 tablespoons finely chopped fresh parsley; 4 eggs, beaten; 75 g (3 oz) aged pecorino cheese (or Parmesan cheese), grated; 1 garlic clove, extremely finely chopped; 75 g (3 oz) aged pecorino cheese (or Parmesan cheese), grated; A few tablespoons dried breadcrumbs; Olive oil for frying; Salt and Freshly ground black pepper; Salt and Freshly ground black pepper

Polpette di Melanzane

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

This is an authentic Pugliese dish, easy to make and quite irresistible. Different versions of this recipe crop up here and there but this is by far the best.

Ingredients

1.5 kg (3¼ lb) aubergines
4 eggs, beaten
2

Europe
Italy
Side dish
Vegetarian

Method

Cut off the aubergine stalks and boil the aubergines in lightly salted water until soft. Drain and leave to cool, then squeeze out all the water. Purée the aubergines in a food processor or, better, chop them very finely by hand. Put the pulp in a bowl and mix in the beaten eggs, parsley, garlic, cheese and some seasoning. Add enough breadcrumbs to give a soft, workable mixture