Cooking family recipes is a way to remember people you have loved and nice anecdotes of the past, mainly of childhood. I can still see my grandfather spending his Sunday mornings cooking for the family and mainly preparing polpette, Italian balls of goodness made with meat or aubergines.
I try to keep this family tradition here in London, cooking polpette for my daughter for Sunday lunches but making a healthier version, gluten free and baked, I can eat as well.
Gluten Free Italian Aubergine Polpette Ingredients
1. Bake the aubergines in the oven at 200 degrees C for at least one hour or until tender. Once cooled, remove the skin off.
2. In a large bowl mix together the aubergine’s pulp with all the other ingredients, making sure the mixture is tender but firm.
3. Using your hands roll the mixture into balls with a 3/4 cm diamater and place them on a sheet tray.
4. Bake the polpette for 25/30 minutes in the oven at 180 degrees C, until golden brown.
For the gluten free bread crumb I blended 5 slices of DS Gluten Free rice and corn crackers.