Meat and aubergine rissoles

Meat and aubergine rissoles

Polpette di carne e melanzane

By
From
Vegetables
Makes
24 rissoles
Photographer
Laura Edwards

When my mother used to make polpette di carne e melanzane, plenty of hungry children were hanging around in the kitchen. These little rissoles are so simple, but so good!

Ingredients

Quantity Ingredient
1kg aubergines, cut into quarters
500g minced veal
40g parmesan, freshly grated
2 large eggs, beaten
1 large garlic clove, peeled and very finely chopped
4 tablespoons fresh white breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
freshly grated nutmeg
olive oil, for shallow-frying
sal
freshly ground black pepper

Method

  1. Cook the aubergines in slightly salted boiling water until not completely soft, about 10–15 minutes. Drain well and leave to cool. Squeeze to get rid of any water. Chop the aubergines finely.
  2. Mix the chopped aubergines with the meat, Parmesan, eggs, garlic, breadcrumbs and parsley. Season with salt, pepper and nutmeg to taste.
  3. Form the mixture into 24 small rounds, and slightly flatten them for the traditional rissole shape. Shallow-fry in batches in hot olive oil until brown on each side. Drain on absorbent kitchen paper, and keep warm in a low oven while you fry the rest.
  4. Serve hot, either as a snack or a light lunch with a salad.
Tags:
Carluccio
vegetables
vegetarian
Italian
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