Recipe - Polpette Di Melanzane

2 Aubergines; cut into small
dice
Salt and pepper
3 tablespoon Olive oil
3 Free range eggs; beaten
75 g Parmesan. grated; (2 1/2oz)
30 g Pecorino; grated (1oz)
200 g Mozzarella; cut into tiny
dice
; (7oz)
400 g Dry breadcrumbs; (14oz)
100 g Pine nuts; finely chopped (3
; 1/2oz)
A handful of fresh flat leaf
parsley; finely chopped
1 Rosemary sprig; leaves
stripped and
; finely chopped
1 Garlic clove; peeled and
finely
; chopped

Preheat the oven to 200øC/400øF/gas mark6

Begin by degorging the aubergines. Put them in a colander and sprinkle with
2 tsp of salt. Mix the salt and the aubergine dice together with your hands
and leave to degorge for half an hour. Then put them in a clean tea towel
and gently squeeze them dry.

Warm the olive oil in your largest frying pan and, when it is hot, add the
aubergine dice and stir fry briskly until golden. You may have to do this
in batches if you do not possess the requisite size pan.

Put the rest of the ingredients with the fried aubergine dice into a bowl
and mix until well combined. Form the mixture in polpette about the size
and shape of a damson plum. Arrange them on an oiled baking tray and cook
in the oven until hot and golden.

Serve at once, either in solitary splendour or on a bed of rocket, or in
tandem with your very best tomato and basil sauce and lots of parmesan
shavings.

Converted by MC_Buster.

Per serving: 597 Calories (kcal); 25g Total Fat; (38% calories from fat);
17g Protein; 76g Carbohydrate; 0mg Cholesterol; 863mg Sodium Food
Exchanges: 5 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 4
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.