Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 eggs
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread the diced eggplants on a baking sheet and roast in the oven for 20-25 minutes, or until soft.
3. Remove the eggplants from the oven and let them cool.
4. Transfer the eggplants to a food processor and pulse until they are finely chopped.
5. In a large mixing bowl, combine the chopped eggplants, breadcrumbs, Parmesan cheese, garlic, parsley, eggs, salt, and pepper.
6. Mix well until all ingredients are evenly distributed.
7. Form the mixture into small balls, about 1-2 inches in diameter.
8. Heat the olive oil in a frying pan over medium heat.
9. Fry the polpette in batches until they are golden brown on all sides, about 3-4 minutes per side.
10. Remove the polpette from the pan and place them on a paper towel to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Frying pan temperature: medium heat
Serving size:
This recipe makes about 20-25 polpette, serving size is 4-5 polpette per person.
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 250mg
Total carbohydrates: 13g
Dietary fiber: 3g
Sugar: 3g
Protein: 6g
Substitutions for ingredients:
- Instead of eggplants, zucchini or squash can be used.
- Instead of breadcrumbs, almond flour or cornmeal can be used.
- Instead of Parmesan cheese, Pecorino Romano or Asiago cheese can be used.
- Instead of parsley, basil or oregano can be used.
Variations:
- Add chopped sun-dried tomatoes or olives to the mixture for added flavor.
- Serve the polpette with marinara sauce or tzatziki sauce for dipping.
- Make a vegetarian sandwich with the polpette, lettuce, tomato, and mayo.
Tips and tricks:
- Make sure to drain excess water from the eggplants before roasting them in the oven.
- Use a cookie scoop to form evenly sized polpette.
- To make the polpette gluten-free, use gluten-free breadcrumbs or almond flour.
Storage instructions:
- Store the polpette in an airtight container in the refrigerator for up to 3 days.
- Freeze the polpette in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the polpette in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the polpette in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the polpette on a platter with fresh parsley and lemon wedges for garnish.
- Serve the polpette on a bed of arugula or mixed greens for a salad.
Garnishes:
- Fresh parsley
- Lemon wedges
- Marinara sauce
- Tzatziki sauce
Pairings:
- Serve the polpette with a side of roasted vegetables or a green salad.
- Pair the polpette with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the polpette are falling apart while frying, add more breadcrumbs to the mixture to help bind the ingredients together.
- If the polpette are too dry, add a little bit of olive oil or water to the mixture to help moisten it.
Food safety advice:
- Make sure to cook the polpette to an internal temperature of 165°F to ensure they are safe to eat.
- Store the polpette in the refrigerator or freezer to prevent bacterial growth.
Food history:
Polpette di melanzane is a traditional Italian dish that originated in the southern region of Italy. It is a popular vegetarian dish that is often served as an appetizer or main course.
Flavor profiles:
The polpette di melanzane have a savory and slightly sweet flavor from the roasted eggplants. The Parmesan cheese and garlic add a salty and pungent flavor, while the parsley adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the polpette di melanzane as an appetizer or main course with a side of roasted vegetables or a green salad. Pair it with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian