Polpette di Melanzane
summerneeds review
Ingredients
You have 0 of 12
produce
- ○2garlic cloves
- ○1-2shallots
- ○1 tablespoonparsley
- ○1 tablespoonmint
- ○3eggplants
dairy
- ○2eggs
- ○Parmingiano cheese
- ○Pecorino cheese
- ○Provolone cheese
pantry staple
- ·pepper
- ○2 cupsbreadcrumbs
- ·Salt
- ·pepper
- ·olive oil
- ○2 bottlestomato puree
- ·Salt
other
- ○sauce
Instructions
- Cut eggplants into cubes and fry.
- Sprinkle some salt while frying eggplant.
- Once cooked, use a fork to break down the eggplant as much as you can.
- Add the breadcrumbs, cheeses, mint, parsley, salt, pepper, and eggs in a bowl and mix until combined.
- Roll into balls and then place into sauce one by one gently.
- When you add eggplant to the sauce, lower the flame to simmer, and let it cook for 20 minutes.
- Do not stir to avoid breaking. Just shake the pan a little.