Sicilian Aubergine Meatballs
Sicilian aubergine meatballs, known as polpette di melanzane, combine roasted aubergines, fresh mint, cheese and stale bread for a golden crust and a soft, fragrant centre.
Italian Home Cook
“Secondi Piatti” are usually served as a second course in a traditional Italian meal, just after the “Primi Piatti” but before the Desserts; they are usually accompanied by a side dish (“Contorni”). In this category you will find mostly preparations with meat, fish, eggs or cheese as the main ingredient.
Sicilian aubergine meatballs, known as polpette di melanzane, combine roasted aubergines, fresh mint, cheese and stale bread for a golden crust and a soft, fragrant centre.
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