Polpette di Melanzane

Polpette di Melanzane are delightful Italian eggplant balls that are both flavorful and low in carbs, making them a perfect light lunch option. These savory bites are packed with Mediterranean flavors and can be enjoyed on their own or with a fresh salad.

Ingredients

• Eggplant - 300 grams
• Almond flour - 50 grams
• Parmesan cheese, grated - 30 grams
• Mozzarella cheese, shredded - 50 grams
• Garlic, minced - 2 cloves
• Fresh basil, chopped - 2 tablespoons
• Egg - 1 large
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - for frying

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
3. Rinse the eggplant under cold water and pat dry with a paper towel.
4. Place the eggplant halves cut side down on a baking sheet and roast in the preheated oven for 20 minutes, or until tender.
5. Remove the eggplant from the oven and let it cool slightly. Scoop out the flesh and place it in a mixing bowl.
6. Add almond flour, grated Parmesan, shredded mozzarella, minced garlic, chopped basil, egg, salt, and black pepper to the eggplant and mix until well combined.
7. Form the mixture into small balls (about the size of a golf ball).
8. Heat olive oil in a frying pan over medium heat. Fry the eggplant balls in batches for about 4-5 minutes on each side, or until golden brown.
9. Drain on paper towels and serve warm.

Nutrition

• Calories: 310
• Protein: 12 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains healthy fats from olive oil and almonds, supporting heart health.

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