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  • Writer's pictureFederica Negro

Chickpea & Eggplant Polpette

Updated: May 14, 2020

Very easy to make and they last for over a week in the fridge. Great for meal prep!


- 1 can of chickpeas (250g)

- 1 small eggplant

- Olive oil

- Salt, pepper and paprika

- Lemon juice

- Polenta flour


- Cook the eggplant in olive oil for 5-6 minutes until soft

- Put the chickpeas in a mixer and blend until creamy

- Add the eggplants and keep mixing until soft

- Add salt, pepper, paprika and a squeeze of lemon

- Roll into small balls (you should be able to make 16)

- Bake at 180 for 30 min

Nutrition information per one serving (4 polpette): 110kcal, 14g carbs, 6g fiber, 5 g protein and 1g of fats.

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