Aubergine polpettine

MAKES 14-16 You will need to start this recipe a day ahead. 2 medium aubergines

1 egg, lightly beaten

40g parmesan cheese, grated 40g breadcrumbs, plus extra to crumb

10 mint leaves, finely chopped grapeseed, peanut or sunflower oil, for frying

food thermometer Preheat the oven to 180C/350F/ Gas 4. Place the aubergines on a roasting tray, prick a couple of times with a fork, then roast for about 45 minutes until the they feel tender when prodded. Set aside and when cool enough to handle, make a slit from the stem to the base. Scoop out the flesh and transfer to a fine-meshed sieve. Push the aubergine pulp through it with the back of a spoon to drain as much liquid as possible. Place the sieve over a bowl and put in the fridge to drain overnight.

The next day, squeeze the flesh to release any remaining liquid (you should have about 250g drained aubergine) then chop finely. Transfer to a large bowl and add the egg, parmesan, breadcrumbs, mint leaves and a pinch of sea salt. Mix well with a spoon to combine.

Wet your hands and make golf ball-sized polpettine with the mixture before rolling them gently in the extra breadcrumbs. If the mixture doesn’t hold together,

simply add a few more breadcrumbs and re-roll them.

In a small saucepan or deep fryer, heat enough oil for frying to 180C. Test the temperature by dropping in a cube of bread. If it turns golden in 5 seconds, the oil is ready. Place a few polpettine in the oil without overcrowding the pan and cook, turning regularly, for 4 minutes. Drain on kitchen paper and set aside while you cook the remaining polpettine.