Servings: 4
Ingredients
For the Polpette:
- 2 medium eggplants (~500 g)
- 100 g breadcrumbs (plus more for coating)
- 1 egg
- 80 g provola cheese, diced or grated (smoked provola works beautifully)
- 2 tbsp grated Parmigiano Reggiano
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- Salt and black pepper, to taste
- Olive oil (for pan-frying or drizzling if baking)
For the Spicy Tomato Water:
- 500 g ripe tomatoes (or high-quality cherry tomatoes)
- 1 small red chili or 1/2 tsp chili flakes (adjust to heat preference)
- 1 garlic clove, lightly crushed
- 1 tbsp extra virgin olive oil
- Salt to taste
- Fresh basil or thyme (optional)
Instructions
Prepare the Eggplant:
- Roast the eggplants whole at 200°C for 30–40 min until collapsed and soft, or peel and cube, then steam or pan-fry until tender.
- Once cool, scoop out the flesh and finely chop or mash.
Make the Polpette Mixture:
- In a bowl, combine mashed eggplant, breadcrumbs, egg, minced garlic, parsley, Parmigiano, and diced provola.
- Season with salt and pepper. The mix should be soft but shapeable—add extra breadcrumbs if too wet.
- Form small balls (golf-ball sized), and coat lightly in more breadcrumbs.
Cook the Polpette:
- Pan-fry in olive oil over medium heat until golden on all sides, or bake at 200°C for 15–20 minutes until crisp.
Make the Spicy Tomato Water:
- Blend the tomatoes until smooth, then strain through a fine sieve or cheesecloth to extract clear-ish tomato water.
- In a saucepan, warm olive oil with the garlic and chili.
- Add the tomato water and season with salt. Simmer gently for 5–10 minutes, just to meld the flavors (don’t reduce too much).
- Strain again if needed for a cleaner finish. Remove garlic before serving.
To Serve:
- Place a few warm polpette in a shallow bowl. Pour a small ladle of hot tomato water around them. Garnish with a drizzle of olive oil, a basil leaf, or a sprinkle of chili flakes.
Tried this recipe?Mention @oliveyourlife.now or tag ##oliveyourlife!
