White plate and baking tray with Grana Padano cheese

Polpette of Aubergine & Grana Padano with Roast Cherry Tomatoes

15 minutes

Recipe by Ursula Ferrigno: Serves 6-8 (depending on sizes); Makes 24 Polpette; Preparation time: 25 minutes; Cooking time: 15 minutes; Difficulty: Easy

[object Object] ^{Grana Padano Recipe Collaboration with Ursula Ferrigno}
We warmly welcome Ursula Ferrigno, acclaimed food writer and chef who embodies the Italian passion for good food made from the freshest natural ingredients. Ursula has joined together with Italy's staple ingredient, Grana Padano, to share her traditional family recipes with us.

This dish was enjoyed with my father on a business lunch in Italy. It was totally memorable, and I couldn’t stop thinking about it. When I asked for the recipe, I had to wait a long time—this came from family friends who worked with my father, and many excuses followed as it was a closely guarded secret. One of the key ingredients, Grana Padano, not only enhances the dish’s rich, nutty flavour but is also a powerhouse of nutrition. Packed with high-quality protein, a fantastic source of calcium with essential vitamins makes it a nutritious choice while still delivering indulgent flavour.

It’s incredibly tasty, with every mouthful bursting with flavour. Its vibrant colours make it a beautiful dish that can be served as a secondo piatto or antipasto and even adapted for picnics or as a canapé on cocktail sticks. I’m delighted to finally share this recipe, hoping that you love it as much as I do!

Cheese: Grana Padano

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Method

1. Put the aubergine into a colander, mix in 2 tsp salt, and leave for 20 minutes. Rinse well and squeeze dry.

2. Heat the olive oil in a large frying pan and stir-fry the aubergine, in batches if necessary.

3. Pre-heat the oven to 200°C / 400°F/ gas mark 6. Adjust accordingly if you are using a fan assisted oven

4. In a large bowl, mix the Grana Padano with all the remaining ingredients for the polpette into the fried aubergine. Season with salt and pepper, then form the mixture into walnut-sized balls. Arrange these on an oiled baking tray.

5. Halve the cherry tomatoes and spread them on a separate baking tray. Scatter with all their seasonings, as well as some salt and pepper.

6. Cook the polpette on a shelf above the tomatoes for 10-15 minutes, until golden brown. The tomatoes should roast in about the same time. Serve hot.