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Eggplant Polpette

Name: Eggplant Polpette
Prep time: 29 min
Cook time: 55 min
Total time: 1 h 24 min
Yield: 18 pieces
Cuisine: French
Ingredients: 4 egg-plants or aubergine; 1 egg; 150 g breadcrumbs; ½ onion; 100 g Parmesan (Parmigiano Reggiano); 2 cloves garlic; Salt; Pepper; 250 ml oil

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.

27 K 5/5 (4 reviews)

1 hour 25 min. difficulté

Easy

6.85 €

18 pieces

9 Ingredients

Last modified on: November 24^th 2024

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 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.

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

Stage 2 - ⌛ 5 min.

Once cooked through, remove the flesh and discard the skins and stalks.

Stage 3 - ⌛ 3 min.

Chop the resulting flesh fairly finely with a knife.

Stage 4 - ⌛ 5 min.

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.

Mix well.

Stage 6

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

Stage 7 - ⌛ 15 min.

Do this for the entire preparation.

Stage 8 - ⌛ 10 min.

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

...on each side until golden brown.

Stage 10

Drain on paper towels.

Stage 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.

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 recipe	70 RDI=30 %	150 RDI=10 %	280 RDI=40 %	3,450 RDI=170 %	14,430 RDI: 170 %
Per 100 g	4 RDI=2 %	9 RDI=1 %	20 RDI=3 %	220 RDI=10 %	940 RDI: 10 %
Per piece	3 RDI=2 %	8 RDI=1 %	20 RDI=2 %	190 RDI=10 %	800 RDI: 10 %