Aubergine "meatballs" (polpette Di Melanzane) Recipe


  • 2 Tbsp. salt
  • 3 lrg aubergines - (abt 4 lbs) peeled, and
  •     cut into quarters lengthwise
  • 4 slc day-old bread
  • 1 x egg - (to 2)
  • 3/4 c. freshly-grated pecorino divided
  • 2 x garlic cloves finely chopped
  • 1/4 c. minced Italian parsley
  • 1/2 c. fresh bread crumbs
  • 1 c. extra-virgin extra virgin olive oil for frying


Bring 6 Qts Of Water To A Boil And Add In 2 Tbsp. Salt. Add In The Aubergines And Boil 10 Min. Dip The Bread In The Water And Remove, Squeezing To Drain The Water And Set Aside.…

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