Polpette di Melanzane

Name: Polpette di Melanzane
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 1000 g aubergines; 150 g stale crustless bread; 2 Eggs; 75 g pecorino crotonese; 1 clove Garlic; 15 g fresh flat-leaf parsley; 1 tsp Fine sea salt; 60 g Fine breadcrumbs; 500 ml olive oil or sunflower oil

Crisp on the outside and soft within, these classic Calabrian fried aubergine and stale bread fritters make a beloved meatless staple.

🇮🇹Italy· Calabria

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

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Servings

1000 g aubergines — peeled and cut into rough 2 cm cubes
150 g stale crustless bread — crumbled or torn into small pieces
2 Eggs — lightly beaten
75 g pecorino crotonese — finely grated; aged hard sheep's milk cheese
1 clove Garlic — finely grated or minced
15 g fresh flat-leaf parsley — finely chopped
1 tsp Fine sea salt — plus extra for boiling water
60 g Fine breadcrumbs — for binding and rolling, adjust as needed
500 ml olive oil or sunflower oil — for frying

Equipment

•Large saucepan
•Colander
•Mixing bowl
•Deep frying pan or skillet
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 21 g
carbs: 34 g
fibre: 7 g
protein: 14 g
calories: 380 kcal

Instructions

1
Bring a large pan of well-salted water to a vigorous boil.
2
Add the diced aubergine and simmer for eight to ten minutes until completely tender.
3
Drain the aubergine thoroughly in a colander and leave to cool slightly.
4
Press the cooked aubergine firmly with your hands to squeeze out as much liquid as possible.
5
Transfer the squeezed aubergine to a bowl and mash finely using a fork.
6
Add the stale bread, beaten eggs, grated pecorino, garlic, chopped parsley, and salt.
7
Knead the mixture by hand until compact, adding fine breadcrumbs if it feels too wet.
8
Shape walnut-sized portions of the mixture into slightly flattened rounds or oval balls.
9
Heat the frying oil in a deep pan to 175 degrees C.
10
Fry the polpette in batches for three to four minutes until deeply golden and crisp.
11
Remove with a slotted spoon and drain on kitchen paper before serving warm.

Chef's tips

Thoroughly squeezing excess moisture from the boiled aubergines is vital to keep the fritters from falling apart during frying. If the dough feels too soft to shape, let it rest in the fridge for twenty minutes before adding extra breadcrumbs.

Ingredient substitutions

Pecorino Crotonese → Pecorino Romano or aged Parmigiano Reggiano
stale crustless bread → plain dried breadcrumbs moistened with a splash of water

Storage

Store leftover polpette in an airtight container in the refrigerator for up to two days.

Reheating

Reheat on a baking tray in a preheated oven at 180 degrees C for eight to ten minutes to restore crispness.

Common mistakes to avoid

•Leaving too much moisture in the boiled aubergines, which causes the polpette to break apart in hot oil.
•Overcrowding the frying pan, which lowers oil temperature and leads to greasy fritters.
•Frying in oil that is not hot enough, resulting in soggy centres instead of a crisp exterior.

Serving suggestions

Serve hot as an antipasto or mid-day snack alongside a simple tomato salad.Simmer the fried polpette briefly in simple tomato passata sauce for a rich second course.Serve warm with a glass of crisp Calabrian Cirò white wine.