Polpette di Melanzane Fritte

Preheat your oven to 200°C. Wash the eggplant and prick them several times with a fork. Place the eggplant on a baking sheet and roast for 45-60 minutes, or until they are very soft to the touch.

Once the roasted eggplant are cool enough to handle, cut them in half lengthwise and scoop out all the pulp with a spoon, discarding the skins.

Place the eggplant pulp in a colander and press gently with the back of a spoon to remove any excess water. This step is crucial for firm meatballs.