Eggplant Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s), approx. 500 g
- 2 tablespoon olive oil
- 50 g pine nuts
- 20 olives, black, pitted
- 4 tablespoon breadcrumbs
- 6 tablespoon parmesan, freshly grated
- 2 tablespoon parsley, smooth, chopped
- 1 egg (s)
- 2 clove (s) garlic, pressed
- salt and pepper
- chili
Print Recipe
Pin Recipe Instructions
- Halve the aubergine lengthways, place in a baking dish and brush with olive oil.
- Bake in a preheated oven at about 220 ° C for about 30 minutes. After cooling, peel off the skin and chop the meat very finely. Peel the garlic and roughly chop it together with the olives and pine nuts. Now mix all the ingredients and season to taste. Let the mixture rest for about 10 minutes. Then check the consistency and touch up if necessary (the mass must be malleable).
- Cover a tray with baking paper. Shape the aubergine mixture into small balls (15 or more, depending on the size) and place on the baking tray. Bake in the hot oven at 200 ° C for about 20 minutes - the balls should turn golden brown.
- Tip: With this dish, it is important to chop the aubergine really finely, as this will give the balls a nice consistency. I like them strongly seasoned, but of course that is a matter of taste.
- You can serve the eggplant balls simply with tomato or yoghurt sauce, but also as finger food with dips (you can then form much smaller balls).
- I think it`s best eaten hot.
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