Eggplants rissoles

Polpette di melanzane

One of the last recipe from Italy… I am about to go back to California. My mum’s recipe for the eggplants rissoles.

700 gr. eggplants
150 gr. bread
1 whole egg and 2 yolks
50 gr. parmigiano reggiano
20 gr. pecorino cheese
2 cloves garlic
1 spoonful parsley
1 spoonful basil
a mix of 4 spoonfuls bread crumble and 1 spoonful flour
salt, pepper
oil to fry

Cut vertically the eggplants in four parts, put them in a strain and add some salt, let sit for half a hour. After this time, cook the eggplants pieces in boiling water for 5 minutes, drain and dip them in cold water. Drain the eggplants, squeeze them carefully and chop them in very small pieces into a bowl. Add 150 gr. bread, parmigiano and pecorino, the eggs, the chopped herbs and garlic. Adjust with a couple pinches of salt and pepper. Mix all ingredients very well and start to form medium sized rissoles, it is better to slightly press them. Sprinkle the rissoles with the mix of bread crumble and flour and deep fry them. Serve them with a salad, or with a tomato sauce. These eggplants rissoles are perfect also as appetizers and finger food.


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