Eggplant Polpette


Eggplant Polpette
These easy-to-make and delicious eggplant polpettes (dumplings) are great as a side dish with meat or even on their own, but also as a patty in a veggie burger.
12 K 5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: November 24th 2024
For 18 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 55 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 45 min.
Eggplant Polpette
Place whole 4 egg-plants or aubergine in the oven at 200°C (390°F) for about 45 minutes.

Stage 2 - 5 min.
Eggplant Polpette
Once cooked through, remove the flesh and discard the skins and stalks.

Stage 3 - 3 min.
Eggplant Polpette
Chop the resulting flesh fairly finely with a knife.

Stage 4 - 5 min.
Eggplant Polpette
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.

Stage 5 - 1 min.
Eggplant Polpette
Mix well.

Stage 6
Eggplant Polpette
Take a large spoonful of dough, form a ball in your hands and flatten it into a small patty.

Stage 7 - 15 min.
Eggplant Polpette
Do this for the entire preparation.

Stage 8 - 10 min.
Eggplant Polpette
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...

Stage 9
Eggplant Polpette
...on each side until golden brown.

Stage 10
Eggplant Polpette
Drain on paper towels.

Stage 11
Eggplant Polpette
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.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: From François-Régis Gaudry
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %150 RDI=10 %280 RDI=40 %3,450 RDI=170 %14,430 RDI: 170 %
Per 100 g4 RDI=2 %9 RDI=1 %20 RDI=3 %220 RDI=10 %940 RDI: 10 %
Per piece3 RDI=2 %8 RDI=1 %20 RDI=2 %190 RDI=10 %800 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Gluten, leaven, Milk
How much will it cost?
  • For 18 pieces : 6.85 €
  • Per piece : 0.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025295 K 24.5 3 hours 8 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018378 K 14 1 day 1 hour 25 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011290 K4.7 55 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018336 K4 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page