Polpette di Melanzane al Pomodoro (Aubergine Balls in Tomato Sauce)
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Ingredients
- 2 aubergine, diced
- 150 g fresh breadcrumbs
- 60 g parmesan, grated
- 2 eggs
- 2 garlic cloves
- 500 g passata
- 1 fresh basil
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 15.4 g
- Carbohydrate
- 28 g
- of which sugars
- 9.9 g
- Fat
- 18.4 g
- of which saturates
- 5.4 g
- Fibre
- 6.6 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Steam or boil the aubergine for 8-10 minutes until very tender, then drain well and mash roughly.
- 2
Mix the mashed aubergine with the breadcrumbs, parmesan, eggs and 1 crushed garlic clove, season and shape into 16 balls.
- 3
Heat 2 tablespoons of the olive oil in a frying pan and fry the balls in batches for 6-8 minutes, turning, until golden and firm.
- 4
Meanwhile, heat the remaining olive oil in another pan, soften the remaining garlic for 1 minute, add the passata and simmer for 10 minutes.
- 5
Lower the aubergine balls into the sauce and simmer for 5 minutes to warm through.
- 6
Tear over the basil and serve.
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