Spicy aubergine polpette recipe | delicious. magazine

Ingredients

• 160g (about 1 large) aubergine
• 2 free-range medium egg yolks
• 40g fresh breadcrumbs
• 4g fresh mint leaves, finely chopped
• 4g fresh marjoram, finely chopped (or a large pinch dried)
• 16g fresh oregano, finely chopped (or 1 tbsp dried)
• Vegetable oil for frying
• For the chilli jam
• 320g red peppers, deseeded and roughly chopped
• 80g red chillies, deseeded and roughly chopped
• 2 Thai bird’s eye chillies, deseeded and roughly chopped
• 150g caster sugar
• 40ml red wine
• 25g liquid glucose (from the baking section of supermarkets)
• You’ll also need…
• Digital probe thermometer