Polpette Di Melanzane (fried Eggplant Balls)

Name: Polpette Di Melanzane (fried Eggplant Balls)
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 2
Cuisine: Global
Ingredients: 1 baguette for fresh breadcrumbs (about 3 cups); 79 milliliters currants, soaked in warm water; 1 kilograms eggplant (about 3-4, preferably Calliope or Italian), peeled and cut in half lengthwise; 3 larges eggs; 2 servings Extra virgin olive oil; 2 teaspoons ground pepper; 2 Tbsps chopped mint leaves; 2 servings Parsley to garnish; 118 milliliters grated pecorino cheese + more for serving; 79 milliliters pine nuts; 1 Tbsps sea salt; 2 servings Vegetable oil for deep frying; 473 milliliters Sugo di Pomodoro (see recipe in article link), or any cooked fresh tomato sauce

Polpette Di Melanzane (fried Eggplant Balls) is a vegetarian main course. One portion of this dish contains roughly 38g of protein, 50g of fat, and a total of 1065 calories. This recipe serves 2. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 38 minutes. A mixture of baguette, parsley to garnish, eggplant, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert.