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delicious fried eggplant polpette
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Eggplant Polpette (Patties)

Course Dinner, Lunch, Main Course, Second Course, Side Dish
Cuisine Italian
Keyword eggplant
Prep Time 40 minutes
Cook Time 15 minutes
Calories 1607kcal

Ingredients

  • 700 g Eggplant
  • 1 clove garlic peeled and minced
  • 60 g provolone cheese or another flavorful semi-hard cheese of your choice
  • 4 tablespoons Parmesan cheese, grated or pecorino Romano
  • 1 handful basil leaves
  • 1 handful parsley leaves
  • 1 egg
  • 3 tablespoons Breadcrumbs as needed
  • 1 teaspoon salt or to taste
  • 3 cups peanut oil or other vegetable oil for frying

Instructions

  • Cut off both ends of the eggplant, then peel.
  • Cut the eggplant into 1 inch cubes.
  • Boil the eggplant in lightly salted water for five minutes then drain.
  • While the eggplant is draining grate the Parmesan cheese and the provolone cheese.
  • Mince the basil and parsley together.
  • Once the eggplant has drained spread it out lengthwise along a dish towel.
  • Roll up the dish towel lengthwise and twist both ends in opposite directions over the sink to remove any additional liquid.
  • Lightly beat the egg and place in a mixing bowl large enough to hold all the ingredients.
  • Place the eggplant and all the other remaining ingredients except for the frying oil in the mixing bowl.
  • Mix the ingredients together thoroughly with a wooden spoon or your hands.
  • If the mixture still seems too moist to form polpette, or patties, add additional breadcrumbs as needed.
  • Moisten your hands with water then form 1 inch polpette.
  • Sprinkle a baking sheet generously with bread crumbs and as you form the polpette set them on a baking sheet.
  • Gently roll all the polpette in the breadcrumbs then place them on a separate plate ready for frying.
  • At this point you can freeze the polpette and fry at a later date straight from the freezer.‚Ä®Alternatively you can fry the polpette first and then freeze.
  • Heat the vegetable oil in a frying pan or wok until a drop of water in the oil sizzles.
  • Fry the polpette a few at a time to avoid overcrowding.
  • After a minute turn the polpette over and fry on the other side until golden.
  • Use a X to scoop the polpette from the oil and place on x paper to drain.
  • It's a good idea to put old newspaper under the x paper for extra absorption.
  • Once all the polpette are fried salt and serve immediately.
  • Polpette are delicious served alongside a main course dish, with salad or on their own with low-fat Greek yogurt.

Nutrition

Serving: 100grams | Calories: 1607kcal | Carbohydrates: 66g | Protein: 39g | Fat: 136g | Saturated Fat: 34g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 58g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 3470mg | Potassium: 1864mg | Fiber: 23g | Sugar: 27g | Vitamin A: 1526IU | Vitamin C: 22mg | Calcium: 849mg | Iron: 5mg