Aubergine Polpette with Salted Ricotta and Tomato Sauce
Soft aubergine and salted ricotta balls, pan-fried until golden and served with a tomato and basil sauce: polpette with a vegetable garden twist.
A recipe from the ITALAZA kitchen
Preparation 20 min · Cooking 25 min (not counting bringing the water to the boil)
A little longer than planned: 45 min.
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In the kitchen 7 steps
- Peel the aubergines (2 pieces), cut them into cubes and boil them in salted water for 10 minutes, until very tender.
- Drain them in a colander and press firmly to remove as much water as possible, then chop them with a knife.
- Mix the aubergines with the crumbled salted ricotta (80 g), egg (1 piece), breadcrumbs (100 g), half the chopped basil (1 bunch), salt and pepper, until you have a mixture you can shape.
- Meanwhile, fry the garlic (1 clove) in a little olive oil (80 ml) for 1 minute, add the passata (320 g), season with salt and simmer for 10 minutes.
- Shape into balls about three centimetres across and roll them in the flour (40 g).
- Heat the remaining oil in a frying pan and brown the balls for 5 minutes, turning them, then drain on kitchen paper.
- Serve hot, skewered with cocktail sticks, with the tomato sauce and remaining basil.
Tip: Squeeze the cooked aubergines until every last drop is out: this helps you shape firm balls without adding too many breadcrumbs.
Probably contains: gluten, eggs, milk · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Passata Tomato La Fiammante – Italian Tomato Puree, A Paesana Extra Virgin Olive Oil – Italy (1 liter)