Polpette De Melanzane

4 medium eggplants, peeled and cut in
half
3 eggs
1/2 cup pecorino or parmesan cheese
2 tablespoons fresh chopped mint
1/3 cup currants, soaked in warm water for 10 minutes then drained and chopped
1/3 cup chopped pine nuts
3/4 cup fresh bread crumbs plus extra for breading
salt
pepper
vegetable oil for frying
1 quart tomato sauce

Add eggplant to 4 quarts of boiling water. Return water to boil, then reduce heat and simmer until tender, about 10 minutes. Drain eggplant and squeeze out excess liquid by placing eggplant in a clean dish towel and twisting over sink. Do a few pieces at a time. Shred and fine chop eggplant.

Put eggplant into a bowl with 1 egg, grated cheese, mint, currants, pine nuts, and bread crumbs. Mix thoroughly. Season with salt and pepper. The mixture should be moist but not wet. If necessary add more bread crumbs.

Beat the remaining eggs in a shallow bowl. Shape the eggplant mixture into balls about 1-1/4-inch. Coat each ball with egg and then roll in bread crumbs. Let the breaded polpette rest for at least 10 minutes in the refrigerator or other cool place. Heat oil in frying pan. Fry eggplant in batches until golden brown all over. Drain on paper towels after cooking.

Transfer polpette to a large saucepan and add tomato sauce. Simmer over medium-low heat for 30 minutes, stirring gently on occasion. Can be served at room temperature as antipasti or hot with pasta for a meal.



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