POLPETTINE DI CARNE E MELANZANE or AUBERGINE MEATBALLS


This is a recipe from one of my favorite cookery books, old but trustworthy, not at all fashionable but you can be sure that you are going to eat something savoury and good! It’s Antonio Carlucci’s An Invitation to Italian Cooking from 1986. It was already quite old when I bought it in 1994 but it saved many a dinner! I bought it in a small English book shop close to the Arno in Florence when we just had moved down to Italy from Sweden. We lived in a very small flat close to the river and I had a quite hard time in the beginning, both because of the language and because it is always difficult to go and live in a foreign country, even though you like the place. So I frequented the few places where I could find books in English, sometimes I bought one and sometimes I just needed it to remain myself. And sane. Apart from being a nice read, Carlucci’s book also introduced me to a lot of dishes that I didn’t know of and helped me to understand how to use all the food I saw in the shops! So I have a tender spot when it comes to this book.
These aubergine meatballs are both low carb and gluten free, at least it seems so to me, correct me if I’m wrong, and because of the aubergine, they somehow give an impression of being lighter than normal meatballs.




POLPETTINE DI CARNE E MELANZANE or AUBERGINE MEATBALLS

350 g/12,3 oz aubergine, also called eggplant
350 g/ 12,3 oz minced meat
1 egg
1 tblsp chopped parsley
½ chopped clove of garlic
4 tblsp freshly grated parmesan
Salt
Black pepper
Olive oil

- Peel the aubergines and cut them into thick slices that you boil in salted water for about 8 minutes. Put them in a sieve to cool.
- Squeeze out the water and chop the slices coarsely or maybe I should say medium coarsely.
- Put the minced meat in a bowl and add aubergine, egg, parmesan, garlic, salt and pepper. Mix carefully so that everything is evenly distributed.
- Make balls of the size of a golf ball and fry them in olive oil.
- You can serve them warm or cold.

L