Polpette Di Melanzane
With origins from Levante Genoa, Polpette Di Melanzane was originally a peasant dish. It has made its way through history, developing into an Italian antipasto classic with many regional variants within Liguria.
These eggplant bites are made almost exactly like classic meatballs but substituted with roasted eggplant for the meat. This recipe is easy to make and incorporates simple and fresh summer products.
In a large sauté pan, heat a generous amount of olive oil and add the whole garlic clove. Sauté the garlic until blonded. Add the eggplant cubes and sauté until all the water has evaporated from the eggplant. Remove from heat and allow to cool.
Add in bread, chopped parsley and minced garlic. (You can also add a handful of Parmigiano Reggiano cheese to taste, as well as salt and pepper to flavor). Mix it all together.
Form part of the mixture into a small ball about the size of a golf ball. Lightly flour, then dip in the beaten egg and roll in the breadcrumbs until it is covered.
Fry in hot peanut or sunflower oil, turning halfway so they cook evenly.
Remove and transfer to paper-towel-lined plate to drain before serving.