In Sicily, Aubergine Meatballs known as polpette di melanzane, are a familiar part of home cooking, with recipes that vary from family to family. The combination of aubergine, stale bread, grated cheese and herbs reflects a practical Mediterranean tradition of turning humble ingredients into something genuinely special.

Fresh mint is particularly lovely here. Its cool, aromatic character cuts through the richness of the fried aubergine, while Pecorino adds a savoury, salty depth. Parmesan works just as well if that is what you have in the fridge.

There is also a wonderful element of cucina povera — the resourceful Italian tradition of making the most of what is available. Stale bread becomes the soft base of the mixture, leftover olives add a little briny intensity, and seasonal aubergines provide most of the flavour.

Serves: 4 people
Prep time: 25 minutes
Cooking time: 35–40 minutes

Ingredients
  • 4 small aubergines (eggplants) or 2 large ones, about 800 g (1 lb 12 oz)
  • 150 g stale bread (5 oz)
  • 1 medium egg
  • 60 g grated Pecorino Romano or Parmigiano cheese (about ⅔ US cup)
  • 1 generous handful of fresh mint leaves, minced (about ½ US cup, loosely packed)
  • 2 black olives, finely chopped (optional)
  • 2–3 tbsp extra virgin olive oil, plus extra for roasting
  • 100–150 g breadcrumbs (1–1½ US cups), for coating
  • Extra virgin olive oil, for deep-frying
  • Coarse sea salt, for roasting
  • Fine salt and freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg
Method
1. Roast the aubergines

Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.

Halve the aubergines lengthways. Drizzle with extra virgin olive oil, sprinkle with coarse sea salt and arrange cut-side up on a baking tray.

Roast for 30–40 minutes, until the flesh is completely tender. Leave to cool slightly.

2. Soak the bread

Soak the stale bread in water until soft.

Remove the crusts if tough, then squeeze the bread thoroughly to remove excess water. Crumble into a large bowl.

Tip: Squeeze the bread really well. Too much moisture will make the mixture difficult to shape and the meatballs less firm.

3. Make the mixture

Scoop out the aubergine flesh and add it to the bread. Mash with a fork, leaving some small pieces for texture.

Add the egg, grated cheese, chopped mint, olive oil, salt, pepper and nutmeg. Stir in the chopped black olives, if using.

Mix until everything is evenly combined.

4. Let the flavours develop (optional)

Cover and rest for one hour to let the flavours mingle.

Short on time? Skip this step and continue straight away.

5. Shape and coat

Roll the mixture into 18–24 small balls, roughly walnut-sized.

Pour the breadcrumbs into a shallow dish and roll each ball until evenly coated, pressing gently so the crumbs stick.

shaped and breaded aubergine meatballs

6. Deep-fry until golden

Heat the extra virgin olive oil to 170–175°C (340–350°F) in a deep, heavy-based saucepan. Never fill the pan more than halfway.

Fry the meatballs in small batches for approximately 2–3 minutes, until lightly golden. Remove with a slotted spoon and drain on kitchen paper.

Tip: Don’t over-fry them. The aubergines are already cooked, so you only need a delicate golden crust. Too much frying will make the meatballs hard and excessively crunchy instead of keeping the centre soft and tender.

deep-frying aubergine meatballs

7. Serve

Serve Sicilian Aubergine Meatballs warm, when the outside is lightly crisp and the centre is beautifully soft.

They are delicious with a fresh tomato salad, a few extra mint leaves or other Italian antipasti.

 

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 3.00 out of 5)
Loading...