eggplant polpette with speedy tomato basil sauce - Cook with Gem

Name: eggplant polpette with speedy tomato basil sauce - Cook with Gem
Ingredients: 2 medium aubergines (eggplants); 2 tablespoons olive or rapeseed oil; 125g (5 oz) mozzarella – no need to buy Buffalo but do buy the kind in liquid; 75g (Two thirds of a cup) freshly grated Parmesan – buy vegetarian Italian hard cheese if cooking for vegetarians as regular Parmesan contains rennet.; 1 lemon; A stem of rosemary, leaves picked (around a tablespoon of leaves); 2 large eggs; 100g (2 cups) fresh breadcrumbs – not the boxed kind

cookwithgem.com

These eggplant (aubergine) polpette (meatball) are a family-friendly, healthy, vegetarian midweek dinner. They've turned many an eggplant/aubergine hater into a lover.

View Original

Share this recipe:

Ingredients

2 medium aubergines (eggplants)
2 tablespoons olive or rapeseed oil
125g (5 oz) mozzarella – no need to buy Buffalo but do buy the kind in liquid
75g (Two thirds of a cup) freshly grated Parmesan – buy vegetarian Italian hard cheese if cooking for vegetarians as regular Parmesan contains rennet.
1 lemon
A stem of rosemary, leaves picked (around a tablespoon of leaves)
2 large eggs
100g (2 cups) fresh breadcrumbs – not the boxed kind