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Polpette di melanzane

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Course Appetizer, Main Course

Cuisine Italian

Equipment

• Equipment needed: Large pan, baking tray, mixing bowl, food processor or blender (optional)

Ingredients

  

• 2 medium-sized eggplants about 500g
• 1 cup breadcrumbs or gluten-free breadcrumbs for a GF version
• 1/3 cup grated Parmesan or nutritional yeast for a vegan option
• 1 large egg or flax egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water
• 1 garlic clove minced
• 2 tbsp fresh parsley chopped
• Salt and pepper to taste
• Olive oil for frying or baking
• Optional: mozzarella cubes for a cheesy center

Instructions

 

• Prepare the Eggplants
• Preheat your oven to 200°C (400°F).
• Pierce the eggplants with a fork and roast them whole in the oven for about 20-25 minutes until soft. Alternatively, you can grill or steam them if you prefer.
• Once the eggplants are tender, let them cool slightly, then scoop out the flesh and discard the skins.
• Finely chop the eggplant flesh or blitz it in a food processor for a smoother texture.
• Mix the Ingredients
• In a mixing bowl, combine the eggplant flesh, breadcrumbs, Parmesan (or nutritional yeast), garlic, parsley, salt, and pepper.
• Add the egg (or flax egg), and mix until the mixture is thick enough to shape into balls. If it feels too wet, add more breadcrumbs as needed.
• Shape the Polpette
• Roll the mixture into small balls, about the size of a golf ball.
• For a cheesy surprise, press a small cube of mozzarella into the center of each ball and roll it again to cover.
• Cooking Options
• Frying: Heat olive oil in a large pan over medium heat. Fry the eggplant balls in batches until golden brown on all sides, about 3-4 minutes per side.
• Baking: Preheat the oven to 180°C (350°F). Place the balls on a greased baking tray and brush them with a little olive oil. Bake for about 20 minutes, turning them halfway through until golden and crisp.
• Let Them Rest
• Once cooked, transfer the polpette to a paper towel-lined plate and let them rest for about 5-10 minutes before serving. This allows them to firm up a bit.
• Variations and Tips
• Vegan Option: Replace the Parmesan with nutritional yeast and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and left to sit for 5 minutes).
• Gluten-Free: Use gluten-free breadcrumbs to keep this dish safe for those avoiding gluten.
• Cheese Filling: Mozzarella, goat cheese, or even feta can be added for a gooey center.
• Herbs: Add fresh basil, thyme, or oregano for extra flavor.
• Sauces: These polpette are amazing with marinara sauce, pesto, or a simple lemon yogurt dip.

Polpette di Melanzane is one of those classic Italian dishes that’s incredibly versatile. When you’re making them for a snack, an appetizer, or even a light main course, these eggplant balls will steal the show. From my own personal experience, this recipe is an easy, comforting dish that brings out the rich flavors of eggplant and pairs beautifully with sauces, pasta, or even on their own.

Let me show you how I make Polpette di Melanzane, with simple steps and variations to accommodate different dietary needs. Trust me, you’ll love how these turn out.

What to Expect

From my overall experience, Polpette di Melanzane should have a crispy outer layer with a soft, melt-in-your-mouth center. If you include mozzarella, expect a gooey, cheesy bite that takes it to the next level. These eggplant balls are versatile, and the flavor is subtly earthy with hints of garlic and Parmesan. They pair wonderfully with a simple tomato sauce, but you can also enjoy them on their own as a tasty snack.

Quick Meal Facts

• Prep time: 20 minutes
• Cook time: 25 minutes
• Time to stand: 10 minutes
• Total time: 55 minutes
• Ease of cooking: Easy
• Servings: 4-6
• Calories: ~220 per serving
• Cost of ingredients: Budget-friendly (~$10)
• Cuisine: Italian
• Course: Appetizer, Main Course
• Equipment needed: Large pan, baking tray, mixing bowl, food processor or blender (optional)
• Check out the right equipment and Ingredients that you need for making #polpettedimelanzane   here

Ingredients

• 2 medium-sized eggplants (about 500g)
• 1 cup breadcrumbs (or gluten-free breadcrumbs for a GF version)
• 1/3 cup grated Parmesan (or nutritional yeast for a vegan option)
• 1 large egg (or flax egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water)
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil (for frying or baking)
• Optional: mozzarella cubes for a cheesy center
• Check out the right equipment and Ingredients that you need for making #polpettedimelanzane   here

Step-by-Step Method

1. Prepare the Eggplants

• Preheat your oven to 200°C (400°F).
• Pierce the eggplants with a fork and roast them whole in the oven for about 20-25 minutes until soft. Alternatively, you can grill or steam them if you prefer.
• Once the eggplants are tender, let them cool slightly, then scoop out the flesh and discard the skins.
• Finely chop the eggplant flesh or blitz it in a food processor for a smoother texture.

2. Mix the Ingredients

• In a mixing bowl, combine the eggplant flesh, breadcrumbs, Parmesan (or nutritional yeast), garlic, parsley, salt, and pepper.
• Add the egg (or flax egg), and mix until the mixture is thick enough to shape into balls. If it feels too wet, add more breadcrumbs as needed.

3. Shape the Polpette

• Roll the mixture into small balls, about the size of a golf ball.
• For a cheesy surprise, press a small cube of mozzarella into the center of each ball and roll it again to cover.

4. Cooking Options

• Frying: Heat olive oil in a large pan over medium heat. Fry the eggplant balls in batches until golden brown on all sides, about 3-4 minutes per side.
• Baking: Preheat the oven to 180°C (350°F). Place the balls on a greased baking tray and brush them with a little olive oil. Bake for about 20 minutes, turning them halfway through until golden and crisp.

5. Let Them Rest

• Once cooked, transfer the polpette to a paper towel-lined plate and let them rest for about 5-10 minutes before serving. This allows them to firm up a bit.

Variations and Tips

• Vegan Option: Replace the Parmesan with nutritional yeast and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and left to sit for 5 minutes).
• Gluten-Free: Use gluten-free breadcrumbs to keep this dish safe for those avoiding gluten.
• Cheese Filling: Mozzarella, goat cheese, or even feta can be added for a gooey center.
• Herbs: Add fresh basil, thyme, or oregano for extra flavor.
• Sauces: These polpette are amazing with marinara sauce, pesto, or a simple lemon yogurt dip.
• Check out the right equipment and Ingredients that you need for making #polpettedimelanzane   here

Nutritional Information (Per Serving)

• Calories: ~220
• Fat: 11g
• Carbohydrates: 23g
• Protein: 7g
• Fiber: 5g
• Sodium: 350mg

Troubleshooting Tips

• Polpette too soft? If your mixture feels too wet to form balls, add more breadcrumbs or let the mixture rest in the fridge for 10-15 minutes.
• Falling apart while cooking? Make sure the eggplant mixture isn’t too loose. Using an egg or egg replacement helps bind it. Also, avoid overcrowding the pan when frying.
• Too dry? If your polpette seem dry, drizzle with a little olive oil before baking, or serve with a sauce to add moisture.

Notes

This dish is excellent for parties or as a light meal with a side salad. You can easily make a large batch, freeze them, and reheat whenever you need something quick and delicious. Whether fried or baked, Polpette di Melanzane will deliver every time.