This Italian eggplant fritters recipe is one of Calabria’s many gifts to the world—or at least to those of us who believe that cooking, eating, and celebrating are matters to be taken seriously.
The crisp exterior is only the beginning. Inside, the fritters are unexpectedly soft and creamy, with just a little texture from the eggplant.
Like many Italian eggplant dishes, they bring together sweetness, savouriness, and a faint bitterness—one after the other, and sometimes all at once.
A Recipe from a Calabrian Mamma
I was given this recipe by a Calabrian mamma, one of those modern Italian women who have very little time to cook but refuse to abandon tradition.
She was small, fierce, and not particularly interested in charming anyone. She rarely smiled, but she knew exactly what she was doing.
And for preserving this recipe—and passing it on—we must thank her.
What Are Braciole di Melanzane?
These eggplant fritters are called braciole di melanzane.
Despite the name, they are not meat rolls. They are small eggplant patties made with cooked eggplant, breadcrumbs, parsley, garlic, egg, and grated Parmigiano Reggiano.
They are then fried until golden outside and tender inside.
Serve them hot, perhaps as an antipasto, a side dish, or simply as something delicious to eat while everyone else is still waiting for dinner.
eggplant meatballs
Ingredients
- 1 big eggplant about 14 oz
- 1 cup breadcrumbs or stale bread
- 1 handful of parsley
- ½ garlic clove
- 2 pinches salt
- 1 egg
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon grated parmesan cheese
Instructions
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Boil the whole eggplant in water for about 40-50 minutes. Drain it and peel it. Cut into big pieces.
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Grind together bread, parsley, garlic and salt.
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Place the eggplant in a bowl, add cheese and egg. Puree with a blender.
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Add the breadcrumbs and mix with a spatula.
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Heat the olive oil in a frying pan, medium heat.
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Form round meatballs with your hands and fry them, until golden brown, on both sides.
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Remove them and lay them on a plate lined with kitchen paper, to absorb excess grease.
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Serve hot.
Enjoy your eggplant fritters!
Claudia