Eggplant Balls (Polpette di melanzane)

Eggplant balls (Polpette di melanzane) – recipe with photo, Italian cuisine
Rating: 4.5 Votes: 19
Cooking Time:
1 hour
Recipe Yield:
10 pcs
Medium recipe

Eggplant balls (Polpette di melanzane) – an Italian cuisine recipe, crispy outside and soft inside, eggplant balls are very popular in southern Italy. If you do not like deep frying, the balls can be baked in the oven, they certainly deform a little, but this will not taste worse. Bake the balls at 200°C (390°F) for 15-20 minutes, or better try on a small amount to determine the exact time. The balls are best served hot, but can be prepared in advance by freezing raw balls. And then, if necessary, put out of the freezer and fry.

Recipe Ingredients

Cooking Recipe

The Eggplant balls recipe is easy to cook. Wash the eggplants, put them on a baking sheet covered with parchment and bake in the oven at 200°C (390°F) for 1 hour.

Finely chop the garlic, you can grate or grind. Grate Parmesan on a fine grater.

In a separate bowl, mix together garlic, grated cheese, chopped herbs, bread crumbs, black pepper and salt.

Allow the baked eggplants to cool, remove the peel, transfer to a sieve and squeeze slightly to remove excess liquid. After kneading the eggplant with a fork, you do not need to make the eggplant puree.

Combine the eggplant with the breadcrumbs mixture, add the eggs and stir.

From the resulting mass, shape the meatballs into the size of a walnut. Dip the balls in breadcrumbs, then deep-fry for 2-3 minutes. Ready eggplant balls transfer to a sieve or kitchen towel to remove excess oil, and then serve hot to the table.