Spicy Aubergine Polpette Recipes

AUBERGINE POLPETTINE

Steps:

• Cover the currants with boiling water and set aside to soak. Put the aubergines in a saucepan and cover with boiling water. Boil for 10 mins, then drain and leave to cool. Take handfuls of the aubergine, squeeze out the excess water and put the pulp in a bowl. Drain the currants, and add with the cheese, nuts, 200g of the breadcrumbs and half the egg. Mix together and season really well (aubergines need good seasoning). The mixture should neither be too soft nor too firm. You should be able to form balls about the size of walnuts without it falling apart. Add more egg or breadcrumbs to get the right consistency.
• Roll each ball in flour, then put them on baking sheets, cover with cling film and chill until you want to cook them. When you're ready to serve, dip each ball in egg, then the breadcrumbs, and put them back on the baking sheets (you may find you need more breadcrumbs or egg, depending on how much you used when making the balls).
• Half-fill a large frying pan with oil, or deep enough so the fritters will be submerged, and put on the heat. When it's hot but not smoking, fry the fritters, about six at a time, until dark golden all over - about 7 mins. Transfer onto platters covered with kitchen paper to absorb the excess oil, then remove them from the paper and serve immediately.

SPICY AUBERGINE POLPETTE

Steps:

• Begin this recipe the day before you want to serve the polpette. To make the chilli jam, whizz the peppers and chillies in a small food processor, or crush to a fine paste in a pestle and mortar. Transfer the chilli paste to a medium saucepan, then stir in the remaining jam ingredients and a pinch of salt. Cook over a medium heat for 10-20 minutes until the mixture has thickened and reduced by two thirds. Set aside to cool.
• Meanwhile, put the aubergine directly onto the flame of a gas hob. Cook it, turning when it starts to blacken and blister, until the skin is completely charred. (You can also grill the aubergine directly under the grill.) Set aside to cool, then peel and discard the skin. Chop the peeled aubergine, then put in a colander set over a bowl. Leave to drain overnight in the fridge.
• The next day, discard any juices in the bowl, then combine the drained aubergine with the remaining polpette ingredients (except the oil). Season well with salt and pepper, then shape into 10-12 croquettes.
• Heat the vegetable oil in a large, deep, heavy-based saucepan to 180°C when tested with a digital probe thermometer. Fry the polpette in 2 batches for 5 minutes each or until golden and piping hot. Serve warm with the chilli jam.