These crunchy eggplant balls can be served as an appetizer, in a sandwich or even as a main meal with yoghurt and salad.|
Serves: 4 Preparation time: 15 mins Cooks in: 10 mins Ready in: 25 mins
4 large eggplants
2 slices of old bread
1 finely chopped onion
1 finely chopped garlic clove
1 finely chopped parsley
1 tsp dried oregano
5 spns of grated parmesan cheese
olive oil for frying
Cut the eggplant into cubes, salt the cubes, spread with olive oil and bake in oven at 180°C for 30 mins.
Knead together the eggplant cubes with the bread after it has been soaked in water and fully drained. Add the finely chopped onion, garlic cloves, egg, cheese, salt, pepper, oregano and parsley. Leave in the fridge for half an hour.
Shape round balls. Once these are molded, add beaten egg and then cover in breadcrumbs before frying in hot oil. Drain on kitchen paper and serve.
Serve with tomato salad or yoghurt flavored with mint. They go well with a yoghurt dip to which melted garlic, salt, olive oil and finely chopped mint have been added.
OPTIONAL ALTERNATIVE: You can boil the eggplants and drain these or cook them with the skin on a gas stove or in the oven and then drain them of their juices.