crispy eggplant bites
Discover the ultimate appetizer: aubergine bites with smoky tomato sauce. These crispy, golden bites are packed with roasted eggplant, Parmesan, and a hint of chili for a flavourful twist. Paired with a rich, smoky tomato sauce and tangy pickled onions, this Italian-inspired dish is perfect for parties, family gatherings, or a cozy night in. Easy to make, full of Mediterranean flavors, and guaranteed to impress.
lets get
cooking
- 3 eggplants
- 1 red onion
- 100 ml white wine vinegar
- 1 tsp sugar
- 120 g grated Parmesan cheese
- 1 garlic clove, crushed
- 1 tbsp chili flakes
- 240 g panko breadcrumbs
- 1 egg
- Oil for frying
- 2 celery stalks
- 1 large carrot
- 1 onion
- 1 garlic clove
- 2 tsp smoked paprika
- 1 canned tomatoes (400 g)
Roast the eggplants:
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Place the eggplants on the sheet and roast for 45 minutes until soft and tender.Make the tomato sauce:
Finely chop the celery, carrot, and onion. Heat oil in a small pan and sauté the onion until translucent. Add celery and carrot and cook until the celery softens.
Mince or crush the garlic and add it along with smoked paprika and tarragon. Stir briefly, then add the tomato polpa. Bring to a boil, then reduce heat and let simmer for at least 15 minutes (the longer it simmers, the better the flavor). Season with salt and pepper and let cool.Prepare the eggplant mixture:
Cut open the roasted eggplants and scoop out the flesh. Place the flesh in a fine sieve over a bowl and press out as much liquid as possible. Mix the slightly cooled eggplant flesh in a bowl with grated Parmesan, crushed garlic, chili flakes, half of the panko, and the egg. Combine well and season with salt and pepper. Shape the mixture into small balls about the size of a bitterbal (bite-sized).Coat and fry:
Put the remaining panko in a shallow dish and heat plenty of oil in a frying pan. Roll each ball in the panko to coat all sides, then fry in batches until golden brown, crispy, and cooked through.Serve:
Arrange the polpetti on a large platter with the tomato sauce as a dip on the side. Top with the sweet-sour red onion and some finely chopped parsley.
