How To Make Aubergine Polpettine
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Serves:
Ingredients
- 2 medium aubergines, diced
- 2 cloves of garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for frying
Instructions
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Preheat the oven to 180°C (350°F).
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Place the diced aubergines in a colander, sprinkle with salt, and let them sit for 10 minutes to release excess moisture.
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Squeeze the aubergines to remove any remaining liquid and transfer them to a mixing bowl.
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Add the minced garlic, breadcrumbs, Parmesan cheese, chopped parsley, beaten egg, salt, and pepper to the bowl. Mix well until combined.
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Shape the mixture into small balls, about the size of a golf ball.
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Heat olive oil in a large skillet over medium heat. Add the aubergine balls in batches and fry until golden brown on all sides, about 2-3 minutes per side.
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Place the fried polpettine on a baking sheet lined with parchment paper and bake in the preheated oven for 10 minutes to ensure they are cooked through.
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Serve the aubergine polpettine hot with marinara sauce or a yogurt-based dip.
Nutrition
- Calories : 210kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 47mg
- Sodium : 354mg
- Total Carbohydrates : 27g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 9g
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