Eggplant Polpette

A recipe from cooking-ez.com

For 18 pieces, you will need:

• 1 4 egg-plants or aubergine
• 2 1 egg
• 3 150 g breadcrumbs
• 4 ½ onion
• 5 100 g Parmesan (Parmigiano Reggiano)
• 6 2 cloves garlic
• 7 salt
• 8 pepper
• 9 250 ml oil
• Total weight: 1,535 grams

Times:

Preparation	Cooking	Start to finish
30 min.	55 min.	1 hour 25 min.

Step by step recipe

• 1: Place whole 4 egg-plants or aubergine in the oven at 200°C (390°F) for about 45 minutes.
• 2: Once cooked through, remove the flesh and discard the skins and stalks.
• 3: Chop the resulting flesh fairly finely with a knife.
• 4: Pour into a salad bowl, add 1 egg, 150 g breadcrumbs, chopped ½ onion, grated 100 g Parmesan (Parmigiano Reggiano), finely chopped 2 cloves garlic, salt and pepper.
• 5: Mix well.
• 6: Take a large spoonful of dough, form a ball in your hands and flatten it into a small patty.
• 7: Do this for the entire preparation.
• 8: If you have a deep-fat fryer, deep-fry them, or heat 250 ml oil in a saucepan or frying pan and fry the patties...
• 9: ...on each side until golden brown.
• 10: Drain on paper towels.
• 11: Enjoy warm, plain, with a little mustard or the sauce of your choice.

Remarks

In step 1, you can cut the eggplants in 2 before putting them in the oven, to cook them a little faster.
Don't hesitate to use slightly soft eggplants that have been waiting too long in the fridge.

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