Eggplant Balls (Polpette di melanzane)
1 hour Recipe Yield:
10 pcs Difficulty:
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.
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.