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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