This delicious, easy-to-make recipe for Polpette di Melanzane is sure to be a hit with toddlers in Australia. This simple dish is made of eggplant, vegetables, cheese, eggs, breadcrumbs and herbs. It is a great source of fiber and packed with essential vitamins and minerals. Serve them with a side of fresh vegetables or mashed potatoes for a perfect lunch for the little ones. This recipe is a great way to add variety to your toddlers diet and will be enjoyed by all.

General Information

• Servings: 4
• Keywords: Polpette di Melanzane, Meatless, Eggless, Peanut Safe, Vegetarian
• Calories: 200
• Protein: 4g
• Carbs: 9g
• Fats: 16g
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes

Ingredients

• 2 Eggplants (or Aubergine)
• 150g Corn (or Maize) Flour
• 1 teaspoon finely chopped fresh Parsley
• 2 tablespoons of Olive Oil

Directions

1. Preheat the oven to 200°C (or 392°F).

2. Slice the eggplant into 2 thick slices.

3. Take out the seeds and the stem of the eggplant and then cut the slices into bite-sized cubes.

4. Place the cubes in a bowl and sprinkle the corn flour and parsley over the cubes.

5. Add the olive oil to the bowl and mix the cubes well, ensuring all cubes are coated with the corn flour and parsley evenly.

6. Take each cube, shape it into a ball, and place it on a greased oven dish.

7. When all the balls are placed on the oven dish, place it in the preheated oven and bake for 20 minutes.

8. Now your Polpette di Melanzane are ready to be served.

Joke: Q: Why did the eggplant decide to become a chef? A: Because it wanted to become an aubergine-eer!

Recommended Sides

Polpette di Melanzane, are best served with basmati rice or a quinoa salad. To make the quinoa salad, cook 250g of quinoa, add 4 tablespoons of olive oil, 1 tablespoon of lemon juice, and finely chopped parsley, mix it all together and season it with pepper. Enjoy!