Eggplant Balls (Polpette di Melanzane)

September 11, 2011 | In: Appetizer, Vegetarian

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Just looking at this picture, makes me want to have a couple of this delicious vegetarian treat


2 lbs Eggplant




Extra virgin olive oil

2 cloves Garlic

1 cup Bread crumbs

1/2 cup Romano cheese grated 1/2 cup grated parmiggiano reggiano

2 Eggs

1 stem Rosemary

Oil for frying


Peel the eggplant and cut them in 1 inch square ro smaller

Put the eggplant in some water and salt for 1/2 hour drain and squeeze them

In a pan add the oil, the garlic, the eggplant, salt and pepper

Add rosemary, and some parsley

Cook the eggplant until soft. If needed add a little of water – about 1/4 of a cup

When it is done cooking,  let it cool and remove the garlic, the rosemary, and the parsley

Drain it very well and make sure all the water is out. You can use a kitchen cloth to squeeze.

Put the drained eggplant in a bowl, add eggs, the cheeses, the bread crumbs, minced parsley and pressed garlic

Mix all very well. If it too soft add more bread crumbs

Form the croquet as you would do for meat balls. They should be about 2-inch rounded, not too big

Coat the croquet with flour.

Beat some eggs and then coat the croquet in them

Lastly, coat the croquet with bread crumbs.

Put the frying oil in the pan (I use extra virgin olive oil to fry).

When hot, fry the croquet for 4 or 5 minutes or until golden brown

Set the croquet on papper towel to absorve the oil.

Lay them on a bed f greens

Serve immediately

If you like make a lite tomato sauce . When the sauce is ready  add the croquet let them simmer for 5 minutes .

Serve enjoy buon appetito
















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