Aubergine polpettine

Aubergine polpettine

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(2 ratings)

Prep: 40 mins Cook: 30 mins

More effort

serves 6 as a starter

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal448
  • fat23g
  • saturates2g
  • carbs39g
  • sugars18g
  • fibre6g
  • protein19g
  • salt0.6g
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Ingredients

  • 125g currants, soaked and drained
  • 2 large aubergines, cut into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 150g finely grated pecorino (or vegetarian alternative)
  • 100g pine nuts, toasted
  • 300g fresh white breadcrumbs, plus extra if needed
  • 3 medium eggs, lightly beaten, plus extra if needed
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • vegetable or olive oil, for frying

Method

  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.

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Comments, questions and tips

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Charlotte McCormick's picture
Charlotte McCormick
6th Feb, 2019
5.05
Just made these. They’re yummy! I live in Mozambique so couldn’t get all the ingredients and I wanted to make them vegan. I replaced the pine nuts with soaked cashews; the currants with dates; and I didn’t use egg. The moisture in the mixture doesn’t require egg anyway. Really good and great use of Aubergine. Thank you.
struth42
3rd Aug, 2016
Haven't tried this yet but would imagine that roasting or charring the aubergine over an open flame the aubergine would add much more flavour than just by boiling it.
bars
26th Nov, 2016
Could these be prepared ahead and reheated in the oven?
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
To achieve the really crisp texture, we'd definitely suggest frying and then serving straightaway. You can make them up to the point of chilling the day before.
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