Summary

Ingredients

• 3 eggplant (s), thinly peeled and cut into cubes
• 2 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 red pepper (s), pitted, peeled and finely chopped
• 3 tablespoon parmesan, freshly grated
• 3 tablespoon breadcrumbs
• 1 bunch parsley, smooth, finely chopped
• 5 basil leaves, finely chopped
• 1 egg (s)
• Chilli flakes, finely chopped
• 1 teaspoon lemon zest, grated
• Lavender, optional
• nutmeg
• salt and pepper
• oil

For the dough:

• 3 tablespoon, heaped flour
• Water, as needed
• 1 pinch (s) salt

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Instructions

1. Gently sauté the onions, peppers and garlic in a little oil. Add the aubergines and season moderately with salt, pepper, chilli flakes, a little lemon zest and lavender.
2. Fry gently until everything is very soft. Drain in a colander and allow to cool. Lightly squeeze the mass and then transfer to a bowl.
3. Stir in the parmesan, breadcrumbs, parsley, basil, egg and nutmeg. If necessary, add more breadcrumbs to achieve a malleable consistency. Season to taste with salt. Shape meatballs.
4. Prepare a creamy dough using flour, water and salt. Dip the meatballs in it and then bread them all over with breadcrumbs. Fry the meatballs in a little sunflower oil until golden brown.
5. Serve with a dip, e.g. aioli. They taste warm, lukewarm, but also very good cold.