Le ricette di nonna Adele
Aubergine polpette

Side dishes

Aubergine polpette

Stale bread and fried aubergines form these little balls, flavoured with Parmesan and parsley. This version keeps both frying stages rather than replacing them with oven cooking.

From Nonna Adele’s kitchen

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LET’S GET COOKING

Method

  1. Wash and dry the aubergines, trim the ends and cut into small cubes. Fry, then drain well and leave to cool slightly.

  2. Soak the bread in water, squeeze it thoroughly and crumble it into a bowl with the aubergines.

  3. Add the Parmesan, chopped parsley and garlic, salt, pepper and the 2 eggs. Mix well.

  4. With lightly dampened hands, shape into small balls of an even size.

  5. Roll in breadcrumbs and fry a few at a time, turning until cooked through to the centre and evenly golden.

  6. Drain on kitchen paper and serve hot.

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