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  • Makes 8 to 12
  • Easy
  • Dairy free Meat-free Pescatarian
  • 20 minutes
  • 55 minutes
  • Waterkloof Circumstance Chardonnay 2017


  • 2 large brinjals, roasted
  • 220 g breadcrumbs
  • 80 g pine nuts, toasted
  • 30 g Grana Padano, finely grated
  • 2 cloves garlic, crushed
  • 2 small red chillies, finely chopped
  • 2 free-range eggs, beaten
  • 3 T Italian parsley, finely chopped
  • sea salt and freshly ground black pepper, to taste
  • extra virgin olive oil, for shallow frying
  • lemon wedges, for serving

Cooking Instructions

Preheat the oven to 180°C and roast the brinjals for 30 minutes.

Remove the brinjals from the oven, allow to cool slightly and scoop out the flesh. Press the flesh into a sieve to remove excess liquid, then chop and place into a bowl with 100 g breadcrumbs, the pine nuts, Grana Padano, garlic, chillies, eggs and parsley. Mix with a fork and season. If the mixture is too wet, add more breadcrumbs.

Shape into small balls of about 8 cm in size and roll in the remaining breadcrumbs.

Shallow fry until golden brown. Once cooked through and golden, transfer onto a tray lined with kitchen paper to drain. Serve with the lemon wedges.

Cook's note: Nineteenth-century Milan was renowned for its polpette – not meatballs, but rather savoury stuffing wrapped in meat or veggies. Breadcrumbs, pine nuts and brinjals combine to make this vegetarian version especially delectable.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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