Aubergine balls. These little aubergine balls are made with a mixture of eggs, sliced bread, parsley, garlic, Parmesan cheese and a touch of salt and pepper. They are fried in hot oil and served as a main dish or appetizer, according to taste. They can also be made by baking them in the oven instead of frying in oil: in this method your aubergine balls will be.

Aubergine balls Roll each ball in breadcrumbs and place them on the baking sheet. Drizzle each ball with extra Virgin Olive Oil. Aubergine/eggplant gives a dense and 'meaty' texture to these balls.

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These little aubergine balls are made with a mixture of eggs, sliced bread, parsley, garlic, Parmesan cheese and a touch of salt and pepper. They are fried in hot oil and served as a main dish or appetizer, according to taste. They can also be made by baking them in the oven instead of frying in oil: in this method your aubergine balls will be.

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Ingredients requirements Aubergine balls:

Require 2 large - aubergines.
Prepare 1 cup of crushed toasted bread (any type).
You need 5 tbsp for crushed walnuts.
Provide 1/3 cup for hard goat's cheese (like greek graviera).
You need 2 tsp for finely chopped parsley.
Prepare 1 medium egg.
You need 1 cup extra virgin olive oil for shallow frying using a large pan.
Require 1 clove of grated garlic.
Give 2 tbsp - sea salt and black pepper.
Prepare - dip.
Provide 1 cup for half frozen strained light yoghurt.
Give 1 tbsp white wine vinegar.
Need 2 tbsp for extra virgin olive oil.
Give 2 tsp for dried mint.

I've kept any spices to a minimum so the garlic and oregano don't overpower the balls - making them perfect for fussy kids, as well as grown ups. Our whole family love these balls and they're a great way to subtly introduce the flavour of aubergines. Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.

Aubergine balls steps:

Wash the aubergines and slice them in 3 cm cubes.Boil them for 10 minutes in salted water.Then drain them and squash them to remove any excess water..
Add all ingedients in a large bowl and mix them with your hands until the mixture feels similar to that of meatballs. If it feels less dense you can add more crushed toasted bread or flour. Then form with your hands balls of 3 cm in diameter..
Heat the oil and shallow fry until golden or for 5 minutes on each side..
Dry the balls on adsorbent kitchen paper and serve with the yoghurt dip..
For the dip: Mix all ingredients until an even dip results..
NOTE: If you are allergic to nuts you can substitute the walnuts with the same amount of crushed toasted bread . You can also use gluten free toasted bread. Finally the egg can be omitted in a special diet and the goat's cheese can be replaced with a soya hard cheese..

Eggplant meatballs are ideal as a main course or even as appetizing finger food. Fried or baked, they are sure to win you over! Cut them into cubes and transfer to a colander. Turn the polpette a couple of times while frying so they brown evenly. How to store Eggplant Meatballs Mix everything but the breadcrumbs when eggplant is cool.

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