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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)


For the dough:

Eggplant Cakes
Eggplant Cakes
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  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.