Eggplant Balls

Preparation time: 80mins
Makes 15-20

• 3 large eggplant (aubergine)
• olive oil
• 1 brown onion, finely diced
• 2 cloves of garlic, crushed
• 1 red chilli, finely diced (optional)
• 1 – 1 ½ cups fresh wholemeal breadcrumbs
• 1 tsp dried oregano or thyme
• 1 free-range egg or ½ tbs plain flour
• ¼ cup grated fresh vegetarian parmesan or sharp tasty cheese (optional) 

Directions: 

Preheat the oven to 180°C/356°F and lightly oil two large oven trays.

Peel and slice the eggplant into 1cm thick disks; evenly space the sliced eggplant on the oven trays. Sprinkle with a little salt and lightly drizzle with olive oil.

Bake in a moderate oven for 35-40mins or until golden and soft; remove from the oven and allow to cool slightly.

In a food processor (or by hand) chop the cooked eggplant finely.

In a large bowl mix the finely diced onion, garlic, chilli, 1 cup of the bread crumbs, oregano or thyme; combine well. Add the whisked egg, cheese and eggplant mixture; season with salt and pepper.

Mix thoroughly (easiest with your hands); check consistency and add more bread crumbs if the mixture is not coming together easily.

Form mixture into small balls and set aside. I try to make the balls a few hours ahead so as to rest them in the fridge to set firmly but this is not essential.

Place the balls on non-stick oven trays and bake in a moderate oven for 30 minutes; until golden.

Alternatively they can be deep fried for added crunch and naughtiness : )

Serve as a side or appetizer with bread and dips or try them in this pasta recipe. 

Recipe found at: http://www.veggienumnum.com/2010/01/eggplant-balls/