Aubergine dumplings (Polpette di melanzane)
I love "polpette/balls" in all varieties, but the aubergine balls are one of my favourites.
They are crispy on the outside and soft and tasty inside. So good!
Eggplant is the undisputed summer queen among vegetables, we think in Italy.
In Norway, aubergine is available all year round, but in Italy aubergine season is from June to October. Almost all the recipes with this lovely vegetable come from southern Italy, where you pick/find the sweetest and best aubergines.
You can serve the aubergine balls at a buffet, as an aperitif or as a main course with salad. One thing I am sure of is that everyone, young and old, will enjoy this delicious and healthy dish.
Diff. 1
Preparation: 40'
Boiling/roasting time: 50'
Wine: Negroamaro/Primitivo
Ingredients for approx. 36 buns:
- 800 g aubergine
- 120 g grated parmesan
- 1 finely chopped garlic clove
- 120 g breadcrumbs + for turning
- 1 tablespoon finely chopped parsley leaves
- 2 egg
- salt and freshly ground pepper
- 7-8 dl peanut oil for frying
This is what you do:
Heat the oven to 200 degrees.
Rinse and place the aubergines on baking paper and bake them for approx. 1 hour. Allow them to cool slightly before cutting them in half lengthwise and scraping out the flesh with a spoon.
Place the aubergine flesh in a strainer, press on top with a fork to remove excess liquid.
Mix the aubergine meat, eggs, finely chopped garlic, grated parmesan, breadcrumbs and finely chopped parsley in a bowl and season with salt and pepper.
Form the dough into small balls (like a walnut) and turn them into the breadcrumbs.
Heat the oil in a small saucepan to 170 degrees. Use a thermometer or a toothpick. If you see it sizzling in the oil, the temperature is good.
Put in a few buns at a time and fry them for a few minutes, turning them constantly, until they are evenly browned and cooked through.
Lift the buns with a slotted spoon. Let the oil drip off a little over the pan and place them on kitchen paper.
Serve warm.