POLPETTINE DI CARNE E MELANZANE or AUBERGINE MEATBALLS

(from koshka’s recipe box)

Source: Antonio Carlucci’s An Invitation to Italian Cooking

Categories: фрикадельки, aubergine, italian, main course, meat

Ingredients

  • 350 gr aubergine, also called eggplant
  • 350 gr minced meat
  • 1 egg
  • 1 tblsp chopped parsley
  • 1/2 chopped clove of garlic
  • 4 tblsp freshly grated parmesan
  • Salt
  • Black pepper
  • Olive oil

Directions

  1. Peel the aubergines and cut them into thick slices that you boil in salted water for about 8 minutes. Put them in a sieve to cool.

  2. - Squeeze out the water and chop the slices coarsely or maybe I should say medium coarsely.

  3. - Put the minced meat in a bowl and add aubergine, egg, parmesan, garlic, salt and pepper. Mix carefully so that everything is evenly distributed.

  4. - Make balls of the size of a golf ball and fry them in olive oil.

  5. - You can serve them warm or cold.

Email to a friend | Print this recipe | Back