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Polpette di Melanzane (Sicilian Aubergine Balls)

by Edward Daniel
written by Edward Daniel
Caption of Polpette di Melonzone - Sicilian Aubergine Balls. Image by Edward Daniel (c).

Polpette di Melanzane (Sicilian Aubergine Balls) is a take on a Sicilian Aubergine dish. It makes a great vegan and vegetarian alternative to meatballs. Who needs meat when you have this dish. I serve this dish with a simple tomato, shallot and herb sauce.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Polpette di Melonzone - Sicilian Aubergine Balls. Image by Edward Daniel (c).
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Serves: 15 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 aubergines
  • 1tbs coconut oil
  • 30g porcini mushrooms
  • 30g sundried tomatoes
  • 8tbs filtered water
  • 2tbs virgin olive oil
  • 1 lemon juice
  • 2tbs flaxseeds, ground
  • 2tbs cumin seeds, ground
  • 2 shallots, chopped
  • 25g tarragon
  • 2tbs mint
  • 225g breadcrumbs
  • salt and pepper
  • 1 chili (optional)
  • virgin olive oil for frying

Instructions

  1. Preheat the oven to gas mark 180 Celsius.
  2. Soak the mushrooms and tomatoes in the water. Set to one side.
  3. Heat the aubergines in oil in a large saucepan. Use a pair of tongues to turn the aubergines. Keep turning until the skin starts to blister.
  4. Transfer the aubergines into an ovenproof dish. Bake in the oven for about 30 minutes. Remove from the oven. Cool and set to one side. Remove and discard the skin.
  5. In a large bowl place mix together oil, juice, flaxseeds, cumin seeds, shallots, tarragon and mint.
  6. Place the aubergines in a food processor and roughly chop. Place into the linseed mixture.
  7. Drain the water into the aubergines mixture. Roughly chop mushroom and tomatoes and tip in too. Mix well. Add the breadcrumbs. Season to taste. Add the chopped chili.
  8. Using your hands knead into a dough. Use both hands to break off the dough and gently shape into small round balls. Set to one side
  9. When ready to serve sauté the balls and lightly brown. Serve immediately.

 

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