ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)
Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!
Provided by ChefRed
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
- In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
- In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
- Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
Nutrition Facts : Calories 638.1, Fat 57.1, SaturatedFat 7.9, Cholesterol 46.7, Sodium 935.8, Carbohydrate 29, Fiber 10.3, Sugar 7.6, Protein 7.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shiva Wagle
[email protected]These patties were delicious! I served them with a side of roasted vegetables and they were the perfect meal.
Randy Okaijah
[email protected]I had a hard time finding eggplant at my local grocery store. I ended up using zucchini instead and it turned out great!
Adsial Adsial
[email protected]These patties were a bit too salty for my taste. I think I'll use less salt next time.
John Eric
[email protected]I made these patties for a potluck and they were a big hit. Everyone loved them!
Adeyemi Abayomi Emmanuel
[email protected]These patties were a great way to use up some leftover eggplant. They were delicious and easy to make.
Logan Temple
[email protected]I loved the crispy texture of these patties. They were the perfect appetizer.
Anish Mandal
[email protected]These were so easy to make and they turned out great! I'll definitely be making them again.
Samuel Njoroge
[email protected]These patties were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Kainat 7425335
[email protected]I had a hard time getting the patties to hold together. I think I might have added too much eggplant.
Aiyanna Perkins
[email protected]These patties were a bit bland for my taste. I think I'll add some more spices next time.
Mira Khan
[email protected]I was a bit skeptical about these at first, but I'm so glad I tried them. They were absolutely delicious!
Heather Thibodeau
[email protected]These were delicious! I made them for a party and everyone loved them.
Suman Suman
[email protected]I've made these patties several times now and they're always a crowd-pleaser. They're so easy to make and they're always a hit.
Google Team
[email protected]These eggplant patties were a hit! They were crispy on the outside and tender on the inside, with a delicious blend of flavors. I served them with a side of marinara sauce and they were perfect.