(“Polpette di Melanzane” – “Purpetti ri Milinciani”)
A good vegetarian dish filled with many elements available in most pantries of every
The eggplant croquets can be served fried as an appetizer or can go well cooked in tomato sauce as a main dish. Any
left over polpette, are delicious the following day.
I remember that I used to take the leftovers to school in my lunch box.
SERVES 4 TO 6
scallion, very finely chopped, the white base and part of the green
cup grated cheese
lb. diced caciocavallo or provola
oz. pinoli nuts
oz. currants or raisins
mint and chopped fresh parsley
salt and pepper
oil to fry croquettes
lb. breadcrumbs in a wide container
Boil the eggplants in an abundant amount of salted water for 15 to 20 minutes,
depending on the size. Place in a colander to drain and as soon as the eggplants are cool, cut in half and
squeeze as much water out as possible.
In a large bowl, scoop out the eggplant and add the 3 eggs, scallion, diced and
grated cheese, pinoli, currants, mint, parsley, pepper and a half of a cup of the breadcrumbs.
Mix well and if it is too watery add more breadcrumbs, a little at a time. Should mixture be too dry add some
Make croquettes the size of a ping-pong ball and form small cylinders.
Beat two eggs and gently roll the croquettes into eggs, a few at a time.
Remove one at a time and place in the container with breadcrumbs.
Squeeze the breadcrumbs into croquettes and place in a dish.
Fry or deep-fry croquettes until golden, rest on paper towel.
Can be served hot or at room temperature as an appetizer or combined with tomato sauce as a main dish, matched with
fresh sour dough bread.
Garnish with mint leaves.