Ingredients Jump to Instructions ↓

  1. Polpetti di Melanzane

  2. Sicilian Eggplant Patties

  3. 3 large eggplants

  4. 2 lightly beaten eggs

  5. 1 cup grated parmigiano cheese

  6. 12 large basil leaves chopped fine

  7. Freshly ground black pepper

  8. Pinch of nutmeg

  9. 1 to 1 1/2 cups breadcrumbs as needed

  10. 1 tablespoon minced garlic

  11. 1 teaspoon dried oregano

  12. Olive oil for frying

  13. Bring a large pot of salted water to boil.

  14. Peel the eggplant and cut into quarters and place in the boiling

  15. water to cook for about ten minutes, or until tender. Remove the

  16. eggplant from the water as the pieces become tender and put them

  17. in a colander over a mixing bowl or in the sink. Allow the eggplant

  18. to cool and drain--at least 20 minutes, then press the excess water

  19. from the eggplant. Mash half the eggplant in a large mixing bowl,

  20. while dicing the remainder into small pieces. The outside of the

  21. cooked eggplant will remain firm, so it is recommended to separate

  22. these outer pieces and use them for the dicing process. Add the

  23. diced eggplant to the mashed, then gradually adding the eggs and mix until well combined. Next add the parmigiano cheese , basil

  24. leaves, black pepper and nutmeg. Gradually add the breadcrumbs,

  25. about cup, combining together until the mixture can be easily

  26. handled and formed into patties. If the mixture is too wet, simply

  27. add small amounts of breadcrumbs to firm.

  28. Form the eggplant mixture into flat, oval patties about half-inch

  29. thick by about 3 inches in length. Dredge in the remaining breadcrumbs.

  30. Heat at least 2 tablespoons of olive oil in a sauti pan over medium

  31. flame and when hot enough to fry the patties (they should lightly

  32. sizzle), add as many as will comfortably fit into the pan. Allow

  33. the patties to turn golden brown and turn over, adding more oil as

  34. needed. The patties will absorb the olive oil, so keep adding more

  35. as you go along and put them on a plate covered in paper towels to

  36. drain any excess oil as you remove them from the pan. Place on a

  37. serving dish with lemon wedges if desired.

  38. Variation: Add minced garlic and dried oregano to the final mixture

  39. before forming into patties.


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