- 2 large aubergines (roasted)
- olive oil, extra virgin
- salt and ground black pepper
- 200 g breadcrumbs
- 125 g grated pecorino
- 4 large cloves of garlic (finely chopped)
- 1 tsp oregano
- 2 tsp chopped mint
- 2 egg yolks
- pinch of nutmeg
- salt and pepper, to taste
- to serve
- 300 g spaghetti
- Halve the aubergines, rub with oil, sprinkle with salt and black pepper. Place them on a tray and put into a preheated oven of 175-180°C for 25-30mins. Then you are ready to make the polpette.
- When the aubergines are, allow them to cool slightly and scoop out the flesh and place in a sieve to squeeze out the excess liquid. Mash the garlic with the aubergine and the combine the bread crumbs with the grated pecorino, mint, oregano, eggs and nutmeg.
- Add the aubergine flesh and add salt and pepper to taste. Mould the mixture into balls about the size of golf balls and test one small ball first to make sure that you have the seasoning correct.
- Heat a frying pan with oil, fry off the pollpette until they are golden, turning from time to time and taking care not to crowd the pan, you will need to do them in two batches. When they are cooked, place them on kitchen towel.
- Pour off the oil, lower the heat and add the tomato sauce. Simmer the polpette gently in the sauce for ten to fifteen minutes or place them in the oven for 15 minutes. Cook the spaghetti and serve with the Polpette and tomato sauce.