Ingredients
- 1 aubergine large
- 100 grans day old bread
- 1 handful fresh parsley
- 1 clove garlic cloves
- 50 grams parmesan
- 50 grams plain flour
- 400 grams tinned tomatoes
- sunflower oil
- 200 grams linguine
Instructions
- Take your aubergine and cube into 1cm pieces and place in a baking tray and mix with 4tbsps of olive oil. Your oven should already be pre-heated at 180 degrees.
- Place the aubergine cubes in the pre-heated oven for around 20-25 minutes until golden and cooked all the way through.
- Drain on kitchen roll to remove any excess oil and season with sea salt.
- Using a serrated knife remove the crust of the day-old bread and into a bowl crumble in the remaining inside of the bread.
- Into the same bowl add in your aubergine & 40g of the grated cheese.
- On a chopping board crush and remove the skin of the garlic clove, cut in half and put one half of the garlic to one side for now. The remaining other half of the garlic chop finely with a knife or by using a garlic crusher.
- On the same chopping board take your parsley and roughly chop. Add both the garlic, parsley and a good pinch of salt into the bowl with the remaining ingredients and mix well until all ingredients are fully combined and easy to mould into Polpette.
- Prepare a large frying pan with around half an inch of oil to shallow fry the Polpette, put on a low heat and in the meantime, we can roll the Polpette.
- Pour the flour onto a large plate, roll your meat mixture into balls. This recipe makes around 10 Polpette but completely up to you which size you would like to make them. Place the Polpette into the flour and lightly coat.
- Once all the Polpette are lightly coated in flour and your oil is hot gently place the Polpette into the oil and cook until golden brown. Remove the Polpette and place in an oven proof dish. Drain the excess oil from the pan except for around a tbsp of oil.
- Take your remaining half of the lightly crushed garlic and fry in the oil until the oil is infused then add in your tin of tomatoes and gently simmer for 5 minutes at this point season with a pinch of sea salt. After the 5 minutes add the tomato sauce into the ovenproof dish with the Polpette, cover with a lid and place in the oven and cook for 30minutes.
- Whilst the Polpette cook, boil your pasta water and season with salt. Once the Polpette are cooked start to cook your pasta to the manufacture's guidelines.
