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
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Preheat the oven to 200°C (or 392°F).
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Slice the eggplant into 2 thick slices.
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Take out the seeds and the stem of the eggplant and then cut the slices into bite-sized cubes.
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Place the cubes in a bowl and sprinkle the corn flour and parsley over the cubes.
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Add the olive oil to the bowl and mix the cubes well, ensuring all cubes are coated with the corn flour and parsley evenly.
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Take each cube, shape it into a ball, and place it on a greased oven dish.
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When all the balls are placed on the oven dish, place it in the preheated oven and bake for 20 minutes.
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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!
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