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  • 2 min read

Ed's Aubergine Polpette with Tomato Orzotto

A pairing for our Terre di Marca Pinot Grigio. Recipe credit @eddmifflin

Italian 'polpette' roughly translates to 'meatballs'. This rich tomato-ey dish pairs really nicely with our crisp an refreshing organic Pinot Grigio. Chef's tip: the aubergine can be roasted earlier in the week, whilst you're cooking something else in the oven. This will keep in the fridge for a couple of days, or even in the freezer. Makes for an extra speedy mid-week meal.

Ingredients (serves 4)

  • 2medium aubergines
  • 125gmozzarella (grated or a ball)
  • 1 stemrosemary, leaves picked & finely chopped
  • 60gParmesan, plus extra to serve
  • large mugfulbreadcrumbs
  • handfulsunflower seeds
  • 250gorzo
  • 1medium onion, diced
  • 2 clovesgarlic, crushed
  • 400mlvegetable stock
  • 1 small tbsptomato puree
  • 250gfresh tomatoes, roughly chopped


Chop the aubergine into half-inch cubes. Drizzle with a little olive oil and roast in the oven for 30 minutes.

Mix the cooked aubergine with 35g of the Parmesan, the mozzarella, rosemary, breadcrumbs and sunflower seeds. Shape into golf-ball sized balls, then return to the oven and roast for about 20 minutes, or until crispy and golden brown on the outside.

For the orzotto: fry the onion until soft. Then add the garlic and cook for a further 1-2 minutes. Add the tomato paste, stir well and cook until darkened slightly.

Stir in the chopped tomatoes and cook for a few minutes until the tomatoes have started to soften. Then add the orzo and cook for a couple of minutes.

Add the stock, bring to the boil, then reduce heat to medium and leave to simmer until the orzo is cooked and all liquid has been absorbed (approximately 10 minutes). You can add all the stock at once, it will only need occasional stirring.

Finish off the orzotto by stirring in the remaining 25g Parmesan and a knob of butter.

Serve topped with plenty of Parmesan, fresh basil and a cold glass of Pinot Grigio.

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