Eggplant (Aubergine) Balls

Missy Wombat's Note:

How to use up that extra eggplant especially if it is starting to look a little sad. Great with any Mediterranean type meal

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• coarse salt, to taste
• 600 g eggplants
• 2 tablespoons fresh basil, chopped
• 2 garlic cloves
• 100 g pecorino cheese, freshly grated
• 1 egg
• dry whole wheat breadcrumbs
• corn oil

Directions:

1. Bring a large saucepan of salted water to the boil.
2. Remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes.
3. Drain off the water and leave to cool.
4. Squeeze any excess liquid from the eggplants and chop finely.
5. Place in a bowl, add the basil, crushed garlic, Pecorino, egg and a large pinch of salt.
6. Mix thoroughly.
7. Add enough breadcrumbs to hold the mix firmly.
8. Form the mixture into walnut sized balls and roll in breadcrumbs.
9. Heat plenty of corn oil in a deep pan.
10. Fry the eggplant balls in batches so that they have enough room to move about in the oil.
11. They should be golden-brown after about 5 minutes.
12. Leave to dry on paper towels.
13. Serve hot or cold.

Reviews

[evelyn/athens]

These are delicious and very nice as an hors d'ouevres (we call them 'meze' in Greece) with drinks. Nicely flavoured and you can't stop at one!