Roasted aubergine patties

Made with Italian cheeses and Neapolitan salami, Gino D'Acampo's delicious patties are served with baby pomodorini tomatoes
By Gino D'Acampo
Roasted aubergine patties
  • Rating:
  • Serves: 4
  • Cook Time: 18 minutes
  • Prep Time: 15 minutes plus 20 mins standing time
  • Effort: easy


For the patties

  • 2 medium aubergines, finely chopped
  • 2 tsp sea salt
  • 3 tbsp olive oil
  • 10 slices Neapolitan salami, shredded
  • 1 pinches sea salt and coarsely ground black pepper
  • 2 large eggs, beaten
  • 75 g parmesan, freshly grated
  • 30 g pecorino cheese, freshly grated
  • 200 g mozzarella, cut into tiny cubes
  • 300 g fine dry breadcrumbs
  • 100 g pine kernels, roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp basil, chopped, to garnish

For the roast tomatoes

  • 200 g cherry tomatoes, preferably pomodorini
  • 1 clove garlic, peeled and finely chopped
  • 2 tsp clear honey
  • 2 tbsp olive oil
  • 1 pinches fine sea salt and freshly ground black pepper


1. Place the aubergine into a colander, sprinkle 2 teaspoons of salt over, and leave for 20 minutes. Squeeze dry.

2. Heat the olive oil in a large frying pan on a medium heat and stir fry the aubergine until softened - about 3 minutes. Add the salami when the aubergine is nearly done.

3. Preheat the oven to 200C/180C fan/gas 6 and grease a baking sheet.

4. Tip the aubergine and salami into a large bowl and stir in the eggs, parmesan, pecorino, mozzarella, breadcrumbs, pine kernels and garlic, and season with salt and pepper. Shape the mixture into 12 even walnut-sized balls and arrange on the baking sheet.

5. For the roast tomatoes, halve the cherry tomatoes, and arrange on a separate baking tray. Scatter the garlic over and drizzle with the honey and olive oil. Season with salt and freshly ground pepper to taste.

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 3 patties and a scattering of roasted tomatoes for each person, with a little chopped basil sprinkled over.

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