Polpette di Melanzane al Cumino -Aubergine Patties with Cumin

These patties, or ‘polpette’ as they are called in Italian are quite simple to make and create a bit of interest taste-wise on account of ingredients that ‘pop’:  cumin, spring onion and fresh mint.  They’re dead easy to  make and are crowd pleasers because you can eat them as a finger food or serve them as a part of a main course.  I made them for the first time just over a year ago, on a whim, and have kept making them since, tweaking them this way and that.  There is no real recipe, if you see what I mean.  Just a bunch of ingredients thrown together.  There are countless recipes for aubergine/eggplant patties in Southern Italy and this one would not differ too much save for one ingredient: cumin.   I’ve never come across an Italian recipe calling for cumin.

Try them, you might like them.

Ingredients

Aubergines/eggplant, plastic bread, spring onion or ordinary onion, parsely if you don’t have mint, tomato paste, cumin, sweet paprika, salt, 1 egg, breadcrumbs, 1 tablespoon grated parmigiano

IMG_3131This is one aubergine, sliced, and cooked in the oven until it dried out a little.  About half an hour.  Wait for the slices to cool before proceeding.

IMG_3125Some slices of bread (this is what I call plastic bread).

IMG_3126Break up the bread.

IMG_3127Add the parsely.  And whizz the parsely too.

IMG_3128Add some cumin: a couple of teaspoons say …

IMG_3129Add 1 peeled onion, cut into quarters.  Spring onions are better, but I didn’t have any that day.

IMG_3132

This is a tube of tomato paste, tomato concentrate.  My fridge is never without one because this tomato can be added to so many recipes.  Just a squidge here and there.

IMG_3130Okay so here is a view from the top: I processed the bread and then the parsely.  After I added an onion, some cumin, a squidge of the tomato paste, a good pinch of salt and, last, the bright orange you see on the right, some sweet paprika.

IMG_3131Remember these?  Time to add them.

IMG_3133IMG_3134IMG_3135The end result was somewhat sticky.

IMG_3147

I transferred this mix to a bowl, and added Italian breadcrumbs, which are very dry, a tablespoon of freshly grated parmigiano, and 1 egg.   I used a spoon to bring the mix together, adding more and more breadcrumbs until I reached the consistency I was after.

A little on the laborious side but not rocket science, it was now time to shape the mix into patties .  I prevailed upon my husband to do this while he was watching some news on the TV.   If he can do this, anyone can.    (Not that I was idly lounging about, I hasten to add, I was otherwise occupied in the kitchen and getting our dinner ready.  The patties were just an ‘extra’.)

I left the patties in the fridge overnight.  I fried them in ordinary groundnut oil, the next day, and served them with some tahini sauce.

I had been asked over to a potluck dinner at a friend’s house and all was well.

1

That’s some tahini sauce in the middle.

2I suppose you could also serve them with ketchup, why not?  A squeeze of lemon?  Leave the egg and cheese out, and these can be served as a vegan dish too.

To me … these polpette speak of summer and warmth and longer days.

3 thoughts on “Polpette di Melanzane al Cumino -Aubergine Patties with Cumin

  1. These sound delicious! I often make zucchini patties! So…these will be on my to-make recipes this summer. Thinking they might be good with a tahini sauce? Anyway…re the tomato paste, I totally agree with you and this is the brand I like to use here! So handy just having a tube of the stuff in the fridge when you only need a bit!

    Like

  2. Jo, I haven’t made these for ages! Your post reminds me how much I do enjoy them—although I make them in a rather more boring fashion, no paprika, let alone cumin. But I’m curious to try them “your” way. May give it a go tonight as I just picked up a few eggplant at the market.

    Like

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