Learn to make Polpette di Melanzane alla Norma, a tasty Italian dish.

Polpette di Melanzane alla Norma

Polpette di Melanzane alla Norma are a delicious twist on one of Sicily’s most iconic dishes. Featuring eggplants, tomatoes, ricotta salata, and basil, this recipe reimagines the classic Pasta alla Norma into a delightful and shareable format.

In this version, oven-cooked eggplant pulp is mixed with eggs, pecorino cheese, and stale bread to create soft, flavorful bites. After pan-frying to achieve a golden exterior, the eggplant meatballs are topped with a fragrant tomato sauce and a generous sprinkle of ricotta salata.

These vegetarian delights are perfect as a main dish in a Mediterranean menu, offering a simple yet original way to enjoy traditional flavors.

Explore More Eggplant Meatball Recipes:

• Baked Eggplant Meatballs
• Eggplant and Tuna Meatballs
• Eggplant Meatballs in Tomato Sauce
• Eggplant Balls with Scamorza Heart

Ingredients

• 3 medium eggplants
• 2 eggs
• 50g pecorino cheese, grated
• 100g stale bread
• Salt and pepper to taste
• Olive oil for frying
• 200g tomato sauce
• Ricotta salata, grated
• Fresh basil leaves

Instructions

1. Preheat the oven to 200°C (392°F). Slice the eggplants and bake until soft.
2. Scoop out the pulp and mix with eggs, pecorino, and crumbled stale bread. Season with salt and pepper.
3. Form small balls with the mixture.
4. Heat olive oil in a pan and fry the balls until golden.
5. In another pan, heat the tomato sauce and add the fried meatballs.
6. Garnish with grated ricotta salata and fresh basil before serving.

Total Time: 60 min

Cuisine: Italian