Aubergine polpettine

Summary

Yield
Servings
Sourcehttps://www.bbcgoodfood.com/recipes/aubergine-polpettine
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Description

Little Sicilian savoury-sweet morsels, a bit like meatballs, but made with flavoursome aubergine flesh. Serve plain or with a fresh tomato sauce for dipping. Serve as a starter!

Ingredients

125 g
curannts (soaked and drained)
2  
large aubergines
150 g
Pecorino (finely grated)
100 g
pine nuts (toasted)
300 g
fresh white breadcrumbs ( plus extra if needed)
3  
medium eggs (lightly beaten, plus extra if needed)
   
flour for dusting
   
Vegetable or olive oil, for frying

Instructions

  1. Cover the currants with boiling water and set aside to soak. Put the aubergines in a saucepan and cover with boiling water. Boil for 10 mins, then drain and leave to cool. Take handfuls of the aubergine, squeeze out the excess water and put the pulp in a bowl. Drain the currants, and add with the cheese, nuts, 200g of the breadcrumbs and half the egg. Mix together and season really well (aubergines need good seasoning). The mixture should neither be too soft nor too firm. You should be able to form balls about the size of walnuts without it falling apart. Add more egg or breadcrumbs to get the right consistency.

  2. Roll each ball in flour, then put them on baking sheets, cover with cling film and chill until you want to cook them. When you’re ready to serve, dip each ball in egg, then the breadcrumbs, and put them back on the baking sheets (you may find you need more breadcrumbs or egg, depending on how much you used when making the balls).

  3. Half-fill a large frying pan with oil, or deep enough so the fritters will be submerged, and put on the heat. When it’s hot but not smoking, fry the fritters, about six at a time, until dark golden all over – about 7 mins. Transfer onto platters covered with kitchen paper to absorb the excess oil, then remove them from the paper and serve immediately.