Polpettone di Melanzane | Italian Aubergine Loaf

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the aubergines, pat dry, cut in half lengthwise, and score the flesh in a diamond pattern. Drizzle with 1 tbsp extra virgin olive oil and season with a pinch of fine table salt.

Place the aubergine halves cut-side down on a baking sheet lined with baking paper and roast in the oven for about 30 minutes until soft, tender, and lightly browned. Then allow to cool briefly.

Scrape the soft aubergine flesh out of the skin with a spoon and mash it in a bowl using a fork. Finely chop the garlic cloves and cut the basil into thin strips. Add both together with the eggs, 100 g classic breadcrumbs, and the grated Parmesan to the aubergine mixture. Season with salt and freshly ground black pepper to taste, and knead everything thoroughly until a malleable mixture forms.