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 (see note above); 3 cloves of garlic, peeled and sliced; 1 Parmesan rind – get into the habit of keep them in the freezer, or chop off the end of the block of Parmesan you use in this recipe; 2x cans (800g or 28 oz) canned, chopped tomatoes – you get what you pay for; A large bunch of basil – around 60g or 2 oz– pick the leaves from the stalks and finely slice the stalks; A tablespoon of butter; A splash of red wine vinegar; To serve – Crusty bread, green salad and a grating of Parmesan

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.

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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 (see note above)
3 cloves of garlic, peeled and sliced
1 Parmesan rind – get into the habit of keep them in the freezer, or chop off the end of the block of Parmesan you use in this recipe
2x cans (800g or 28 oz) canned, chopped tomatoes – you get what you pay for
A large bunch of basil – around 60g or 2 oz– pick the leaves from the stalks and finely slice the stalks
A tablespoon of butter
A splash of red wine vinegar
To serve – Crusty bread, green salad and a grating of Parmesan