Aubergine Polpettine (Sicilian Soft Patties)

• sun‑dried tomatoes125г г

  soaked and drained

• eggplants↗2 великі

  cut into large pieces

• finely grated pecorino150г г

  (or vegetarian alternative)

• pine nuts↗100г г

  toasted

• fresh white breadcrumbs↗300г г

  plus extra as needed

• medium eggs3

  lightly beaten, plus extra as needed

• flour↗

  for dusting

• vegetable oil↗

  or olive oil, for frying

Step-by-step instructions

1. 1

   Soak the sun‑dried tomatoes in boiling water, leave until softened. Cut the eggplants into large pieces, cover with boiling water and simmer for 10 minutes, then drain and let cool. Take a handful of the flesh, squeeze out excess moisture and transfer to a bowl. Add the drained tomatoes, finely grated pecorino, toasted pine nuts, 200 g of white breadcrumbs and half of the beaten egg. Mix thoroughly, season generously – the eggplant needs a strong flavor. Shape the mixture into walnut‑sized balls that hold together. If needed, add more egg or breadcrumbs to achieve the right consistency.

2. 2

   Roll each ball in flour, place on a tray, cover with cling film and chill until ready to cook. When the time comes, dip each ball first in beaten egg, then in breadcrumbs, and place back on the tray (you may need extra breadcrumbs or egg).

3. 3

   In a large skillet, pour enough vegetable oil to cover about half the height of the pan, and heat over medium heat. When the oil is hot but not smoking, fry the patties six at a time until they turn dark‑golden, about 7 minutes. Transfer them to a plate lined with paper towels to absorb excess oil, and serve immediately.