Making Neapolitan Aubergine Meatballs LIVE with Sienna & Maurizio

A traditional 'cucina povera' (poor cooking) dish from southern Italy that serves as a fantastic vegetarian alternative to typical meatballs.

By Steven Pankhurst | 14 April 2020

Share this story

Back in the day, many Italian homes didn’t have the luxury of cooking with meat and so a lot of meatball recipes were actually meatless. This ‘Polpette di Melanzane’ dish proves that you can make vegetarian Italian food really exciting without losing out on flavour.


1 Aubergine (cubed and fried beforehand if you are following the live video)
1 egg
4 slices of stale bread

Salt and pepper
Oil to fry
1 tin of cherry tomatoes
Fresh basil

Manchester’s Finest LIVE presents…
Neapolitan Aubergine Meatballs aka Polpette di Melanzane
Live-streamed on Manchester’s Finest Facebook account

Date: Thursday 16th April 2020
Time: 12pm

Get notified when we go live