Looking for some tasty appetizer? Here we go: these polpette make the perfect appetizer and just go perfectly with a cold beer or a glass of wine.
It is very true: I am a polpette lover. I make polpette with almost anything I can find in the fridge (o freezer in this case) and I am always amazed by the result. They are quick easy and fun, as you can always change the main ingredients and get a different flavour everytime. This time, I paired these meatless balls with a quick and easy smashed avocado and feta dip. And your aperitivo is ready!
“I’ve always felt that there’s a very thin membrane between madness and alcoholism, and/or destitution and being an OK American guy in a comfortable heated apartment with meatballs and a decent Sauvignon Blanc in the fridge.”
August Kleinzahler


Edamame and Eggplant Polpette with Stringy Cheesy Filling
Equipment
- electric blender
- Bowl
- oven tray
Ingredients
- 200 gr Frozen Edamame
- 1 Aubergine
- 1 Mozzarella (125 gr)
- 50 gr Breadcrumbs
- 1 Egg
- to taste Mixed Fresh Herbs
- as required Salt and Pepper
- as required Olive Oil
Instructions
- Cut the aubergine in half, season with salt and olive oil and bake at 200C. Once tender, take off the pulp and put aside.
- Defrost the edamame beans (I left them in hot water for 10 minutes) and grind them, together with the herbs. Add the aubergine pulp, the egg and half of the breadcrumbs. Mix well and season. Add more breadcrumbs in case the mixture results being too wet.
- Chop the mozzarella into cubes and make the polpette, adding a cube of mozzarella in the middle of each polpetta. Dust in the breadcrumbs and bake at 200 C for 15 minutes, spraying some olive oil on top.
- I paired them with an avocado and tomato sauce, with some feta on top. Enjoy with a cold beer or some white wine.
Notes




I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!