Polpette di melanzane – eggplant meatballs Recipe
Polpette di melanzane are vegetarian eggplant meatballs, especially popular in southern Italy. They’re soft inside, crispy on the outside, and full of cheese and herbs. You can serve them as a party snack, a side for pasta, or a vegetarian alternative to classic meatballs.
Polpette di melanzane are the essence of southern Italy packed into small, crispy meatballs – lots of herbs, cheese and sweet eggplant. They’re soft and aromatic inside, with a distinct cheesy umami note, and on the outside they have a golden, pleasantly crunchy breadcrumb crust. It’s a great way to show that vegetarian “meatballs” can be just as satisfying as meat ones.
Chef's tips
It’s best to bake or stew the eggplants until they’re completely soft – pieces that are too firm will make it harder to shape the meatballs and they’ll fall apart in the pan. Be sure to let the mixture cool before adding the egg and cheese; that way it’s easier to judge the consistency and add more breadcrumbs if needed. Fry the meatballs over medium heat, not too high, so they have time to heat through in the centre before the coating browns.
How to serve
Serve them with a garlicky tomato sauce and basil as a vegetarian replacement for classic pasta meatballs. For a party, they’re great on cocktail sticks with a bowl of garlic-yogurt sauce or aioli for dipping. They also make a nice addition to a mezze-style meal: alongside roasted vegetables, olives and good ciabatta.
Ingredients
- eggplants about 600–700 g total - 2 piece
- breadcrumbs plus a bit more for coating - 80 g
- grated Parmesan or other hard cheese - 50 g
- cheese cut into small cubes; can be omitted - 60 g
- egg - 1 piece
- garlic clove finely chopped - 1 piece
- fresh parsley chopped - 2 tablespoons
- dried oregano - 0.5 teaspoons
- olive oil or vegetable oil for frying; you can also bake them in the oven - 80 ml
- salt and pepper to taste
Preparation
- Wash and dry the eggplants, then prick them in a few places with a fork. Place on a baking tray lined with baking paper.
- Bake the eggplants in an oven preheated to 200°C (top and bottom heat) for 30–40 minutes, until the skin is very wrinkled and darkened and the flesh is very soft. You can also cut the eggplants into cubes, drizzle with olive oil and roast until tender.
- Let the baked eggplants cool slightly. Cut them in half and scoop out the soft flesh with a spoon, discarding the skin. Finely chop the flesh or briefly blend it to get a thick mixture (it doesn’t have to be perfectly smooth).
- Transfer the eggplant flesh to a bowl. Add the breadcrumbs, grated Parmesan, cheese cubes, egg, chopped garlic, parsley, oregano, salt and pepper.
- Mix thoroughly with your hand or a spoon. The mixture should be thick and easy to shape into balls. If it’s too loose, add a bit more breadcrumbs; if it’s too dry, add a little olive oil.
- Cover the bowl and place the mixture in the fridge for at least 20 minutes so the breadcrumbs can absorb the moisture and the mixture can firm up.
- Shape walnut-sized balls from the mixture. Gently coat each one in breadcrumbs.
- Heat a layer of olive or vegetable oil (about 0.5 cm deep) in a frying pan over medium heat. Fry the meatballs in batches for 3–4 minutes on each side, until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- Serve warm or at room temperature as a snack, or with tomato sauce and pasta as a main course.
Storage
Store cooled meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven; you can also reheat them directly in tomato sauce. For longer storage, freeze them first on a tray, then transfer to a bag or container.
