Eggplant Balls

Lugging around a basket filled to the brim with tomatoes, peppers, cucumbers, zucchinis, and eggplants may not be the best thing for Eugenia’s back BUT when it’s all from her parents’ garden she’s more than happy to put in the extra effort to transport these organic goodies from her family home back to her own place. More fresh produce to experiment with!

 

Though eggplant is not typically prepared in this way, Eugenia decided to give it a shot. From the moment she started to mix all the ingredients in the bowl, the aroma told her she’d be making these babies again.

 

Check out more of Eugenia’s recipes at https://www.handmadelittletreats.gr

 

Ingredients

 

  • 3 large eggplants
  • 2 large eggs, lightly beaten
  • 90g grated Graviera cheese (or parmesan, pecorino, gruyere)
  • 1 garlic clove, minced
  • 2 teaspoons dried thyme
  • Fresh basil, finely chopped
  • ½ cup breadcrumbs and/or oatmeal
  • Salt & pepper
  • A little flour and olive or vegetable oil for frying

 

Method

 

  • Bring a large pot filled with water to a boil (don’t forget to salt the water .Be generous)
  • Rinse eggplants with water, dry, and cut into small cubes
  • Once water is boiling, add the eggplants to pot and boil for approx. 15 minutes
  • Drain eggplants using a strainer and set aside to cool
  • Combine lightly beaten eggs, grated cheese, basil, thyme, garlic, and breadcrumbs (and/or oatmeal) in a bowl
  • Once the eggplant cubes have cooled off, add them to the egg/cheese mixture
  • Season with salt & pepper
  • Slowly and thoroughly blend all ingredients with hands
  • Once well combined, sprinkle hands with flour and mould mixture into little balls
  • Pour some flour into a large plate and roll the balls in the flour, dusting off excess flour
  • Heat olive oil (or vegetable oil) over medium heat in a heavy stainless- steel pan
  • Add the balls to heated oil and cook turning continuously until golden brown
  • Transfer to a plate lined with kitchen paper

 

Once cooled these gorgeous little balls of eggplant can be served with a delicious Greek yoghurt dip. Just combine 2 cups of Greek yoghurt, a tsp of mustard, a tsp olive oil, a tsp honey, a little salt, and sesame seeds.