Eggplant balls (Polpette di Melanzane)

Eggplant Meatballs ( Polpette di Melanzane)


Enrich your recipe-book with the recipe for eggplant balls (Polpette di Melanzane).

If you are looking for a unique appetizer but easy to make, eggplant balls are a delicious and nutritious dish that can also represent original finger food.

Eggplant Meatballs (Polpette di Melanzane)

In Sicily, as you know, eggplants are used in a lot of different dishes.

Eggplant Meatballs (Polpette di Melanzane)

These eggplant balls are a great idea to prepare even especially if you have vegetarian people coming over for dinner. In a few minutes, you will prepare a tasty second course. You can accompany it with tomato salad.

Sicilian Tomato Salad with Oregano and Olives

Eggplant Balls (Polpette di Melanzane)

Prep Time20 mins
Cook Time20 mins
Resting time30 mins
Course: Appetizer, Main Course
Keyword: antipasto, appetizer, polpette di melanzane, sicilian dish
Servings: 4


  • 2 medium eggplants
  • 1 egg
  • 100 g grated Sicilian pecorino 1 cup
  • 100 g bread crumbs 2/3 cup
  • Chopped fresh mint leaves
  • a clove of minced garlic
  • Salt
  • Pepper
  • Vegetable oil for frying


  • Peel and dice the eggplants.
  • Blanch them for about 10-15 minutes.
  • Place them in a sieve, and with a fork gently press on the pulp to remove excess liquid.
  • Let them cool down. Put them in a bowl with the cheese, the breadcrumbs. Add the egg and mint.
  • Mix the mixture. Season with salt and pepper. You can adjust the amount of breadcrumbs and cheese according to your needs.
  • Make meatballs of the desired size and pass them in the breadcrumbs.
  • Leave them to rest in the fridge for half an hour and then fry them in plenty of hot oil until golden brown on all sides.


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