Aubergine rissoles

Aubergine rissoles

Polpette di melanzane

By
From
The Collection
Makes
12 rissoles
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g aubergines, peeled and sliced
salt
pepper
350g minced veal
1 egg, beaten
1/2 garlic clove, extremely finely chopped
4 tablespoons parmesan, freshly grated
1/4 tablespoon nutmeg, freshly grated
1 tablespoon parsley, finely chopped
1 tablespoon dried breadcrumbs
plain white flour, for dusting
olive oil, for frying

Method

  1. Boil the aubergine slices in salted water for 8 minutes, then drain.
  2. Squeeze all the water you can from the aubergine, and chop finely. In a bowl, mix the meat, egg, garlic, Parmesan, nutmeg, parsley, breadcrumbs and salt and pepper. Mix well with the aubergine until smooth. With your hands, form 12 balls and shape them into flat rounds. Dust them with flour and fry in medium-hot olive oil for 5 minutes on each side. Put on some kitchen paper to remove any excess oil, and serve.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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