Home » Polpette di melanzane alla siciliana

Polpette di melanzane alla siciliana

Family recipe

by Ada Parisi
5 min read
Polpette di melanzane alla siciliana

This is the recipe of mythical Sicilian-style eggplant meatballs grandmother and mom. Eggplant meatballs are a typical Sicilian recipe and this recipe, in particular, It is passed to me harmless fashions and variations together with that of the Shotguns AUBERGINES. You will also find the VIDEO RECIPE Sicilian eggplant meatballs on my You Tube channel, so you will see it live as they prepare: and if you want you can subscribe to my channel to receive all my video recipes.

L'alternative: aubergine meatballs with sauce

And how not to try the amazing version of the EGGPLANT MEATBALLS WITH TOMATO SAUCE? Again the recipe is family and you absolutely have to tell me what you think.

I love meatballs: of meat, of fish, of vegetables. Any kind of Meatball I'm passionate about. Soft and tasty, These Eggplant croquettes are seasoned with grated Parmesan and pecorino: out are crisp but not read why breaded in flour and breadcrumbs; and inside are very soft and fragrant. You can flavor with parsley, basil or mint, as Favorites. I have a passion for the Basil and Mint, When we are in season.

I recommend, if you like meatballs of any kind, have a look at all my RECIPES OF MEATBALLS and above all my SICILIAN RECIPES and at RECIPES WITH EGGPLANT, you will surely find some goodies that can affect. Have a good day!

Polpette di melanzane alla siciliana

EGGPLANT MEATBALLS (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.4/5
( 11 voted )



3 large eggplants

2 eggs

80 grams of grated Parmesan cheese

50 grams of grated pecorino siciliano PDO

stale breadcrumbs

1 clove garlic, minced

salt and pepper

chopped mint and basil

flour, just enough to coat the meatballs

peanut oil for frying


Polpette di melanzane alla siciliana

Before you prepare the eggplant meatballs, look carefully at the VIDEO RECIPE. Wash the eggplants, clean them by removing the ends and make them into cubes. Put them in a pot full of boiling salted water and cook for about 15 minutes. Alternatively, to speed up the times, you can microwave or steam aubergines.

Drain the eggplant and put them in a colander with a weight above: should lose more water can, otherwise the meatballs are too soft. Allow the eggplant to lose water for a few hours, pressing down occasionally, as you see in VIDEO RECIPE.

Polpette di melanzane alla siciliana

In a bowl place the chopped Eggplant (If you see that the Eggplant is still slightly with your hands squeeze aqueous), grated cheeses, the eggs, garlic, finely chopped herbs and then add as much bread crumbs as needed to obtain a soft dough but hard, that you can 'manipulate'.

Season with salt and pepper. Do not overdo breadcrumbs otherwise the eggplant meatballs will be tough. A good tip is to store the dough for at least an hour in the refrigerator, so rassodi.

With hands slightly wet, prepare meatballs oval eggplants, a little over half a centimeter high and pass them in the flour. Fry the eggplant meatballs in boiling peanut oil and serve hot meatballs, but not very hot. I add only that, the next day, cold, are even more good. Bon appétit!


MATCHING: with these rich and tasty meatballs we suggest a wine from the Cantina di Custoza: a Bardolino Chiaretto Doc that has just the right acidity, fragrance, freshness and charm to better face a FRY and the strong taste of the pecorino Kibbles content.

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Teodora 3 November 2023 - 07:54

Good morning my name is marras teodora I am an Italian who lives abroad you can replace the Sardinian pecorino with the Roman one which is easier to find thanks to the

Ada Parisi 3 November 2023 - 12:59

Hello Theodora, but certainly, You can replace them. A warm greeting. ADA

Carol 1 August 2023 - 03:51

I have always loved Sicilian cuisine, and Sicilian Creativi in Cucina’s Polpette di Melanzane is now one of my all-time favorite recipes! The use of eggplant as the star ingredient is genius, creating a flavorful and hearty meatball alternative for vegetarians and meat lovers alike. The roasting of the eggplant adds a depth of flavor that is simply irresistible. The combination of cheese, breadcrumbs, and fresh herbs complements the eggplant beautifully, making each bite a burst of Mediterranean goodness.

Ada Parisi 1 August 2023 - 13:01

Thank you so much, I’m so happy that you liked. Happy life, ADA

Jenny 1 August 2023 - 03:50

The use of eggplant as the main ingredient for these delicious meatballs is both creative and a wonderful way to highlight the flavors of this Mediterranean vegetable. The step-by-step instructions and helpful tips make the recipe easy to follow, even for those new to cooking. I love how the eggplant is roasted to perfection, adding a smoky depth of flavor to the dish.

Ada Parisi 1 August 2023 - 13:03

Thank you, this is one of my favourite aubergine’s recipe. Happy summer, ADA

silvia c. 26 August 2019 - 16:30

Ciao way There, I can replace the eggs with something else? Potatoes? This? …. I do not have eggs at home and I would like to do before you go to the grocery store to work off a little’ eggplant Thanks! Hi Silvia

Ada Parisi 26 August 2019 - 22:00

Hello Silvia, forgive me but today I was around half of Sicily and saw the comment only now. Honestly I would say no, because the feature of these balls is the great softness also given from eggs. But if you want to try, Yes, you could try the potato schiacciata.fammi know

Valentina 26 April 2019 - 23:17

Hi Ada, congratulations for the blog.. I would like some advice: I can prepare the dough the day before and then fry tomorrow? Thanks

Ada Parisi 26 April 2019 - 23:43

Hi Valentina, Thank You very much. Then, so you can easily do the dough the day before, I cover with plastic wrap and leave in the refrigerator. The next day, with hands slightly wet, form the meatballs, the infarini and fry. Let me know!

Valentina 29 April 2019 - 23:19

They came out very good and they congratulated me. Thanks again for the recipe.

Ada Parisi 30 April 2019 - 12:36

But I'm happy! A dear Best wishes and see you soon, ADA

Emma 26 April 2019 - 17:25

can I freeze? If you already floured ?

Ada Parisi 26 April 2019 - 23:46

hello Emma, I tell the truth: They are so simple to do but I never frozen. What say, you can give it a try freezing the individual patties no flour. Place them on baking paper and leave in the freezer until they harden. Then you can put a freeze bag. At this point you should fry frozen, before the infarini and then you put them in hot oil. But honestly I can not guarantee the result. Indeed, if you try let me know because I have intrigued. A warm greeting

Paola Damiani June 7, 2017 - 10:18

Stunning Ada! Thanks! you gave me ua great idea! I make them for sure!
I then made Eggplant lover in all ways! The eat for breakfast. The kind you used here are those long? I unfortunately here in Belgium I find only normal (not too long and not round). I hope vaada well.
Thanks again and congratulations… not only the recipes but also for photos that are always a treat for the eyes. Paola (alias zotopasta)

Ada Parisi June 7, 2017 - 11:17

Hello Paola! You I rather use those long dark purple, but when I use the variety in Messina maiden, It is round and violetta, very large. In any case you spice it up well with herbs and grated cheese. I really hope that you like them! And thank you for following me so patiently. A hug! ADA

Simona May 24, 2014 - 09:17

Made this week, very good, I quickly fried on both sides and then I put them in tomato sauce to Cook (My husband doesn't eat fried). Delicious! This week the echo, a greeting

Sicilians creative in the kitchen May 24, 2014 - 15:05

Brava Simona! And in the sauce put even a little’ Mint next time, are even more good!!!! Have a nice weekend, ADA

ADA November 19, 2013 - 17:15

Made today, exquisite. My son who hates eggplants, not recognized them and asked me to make him sempree so

Sicilians creative in the kitchen November 19, 2013 - 23:08

Not only is your name like me, but you invented a nick name really superb I will envy you forever! In addition already adore you and especially your son because you liked my Eggplant patties. Hi Ada and welcome to my blog! Dear greetings, Ada 🙂

MGio ' November 7, 2013 - 14:37

I always prepared but just passing them as a final step in the breadcrumbs…. tomorrow I will so, tuffer9 them in flour. Thanks.

Sicilians creative in the kitchen November 7, 2013 - 15:27

Hello! Are softer and they know even more of Eggplant. Let me know! A warm greeting, ADA

MGio ' November 18, 2013 - 21:38

I prepared Saturday, at lunch, are andatr them. Kisses from Sicily

Sicilians creative in the kitchen November 18, 2013 - 23:00

How glad!!! And even more because the compliments I get from Sicily! A big hug, you've made me happy!!! ADA

Claudia September 3, 2013 - 12:49

I read the Vs.. recipe and intrigues me very, tonight I'll do x steaming fresh dinner salad, Thank you for having shared Hello to the next recipe

Sicilians creative in the kitchen September 3, 2013 - 12:54

then let us know absolutely how was dinner with these meatballs… Thanks Claudia and welcome to the blog. Hello and see you soon. ADA

Lucia June 7, 2013 - 17:49

for the season of Eggplant coming, This is a great recipe!
I copy!

Maurizia February 17, 2013 - 01:15

Long time I was looking for a recipe for Eggplant meatballs, This inspires me ….. and is from Sicily, I'll try !
I discovered your blog today, I am blogger for just over a month ….. Bye

fratelli_ai_fornelli February 17, 2013 - 11:37

We too, just over a month…. we come to visit you. And when you make the meatballs let us know if you like. A greeting


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