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1 medium eggplant
100g grated parmesan cheese
1 clove garlic
A handful of parsley
Salt and pepper
Bread crumbs (as much as needed)
Roast the eggplant, whole and unpeeled, in the oven at
200°C for 15-20 minutes or until soft inside. Remove the eggplant from the oven and let it cool a bit. Skin the eggplant and remove as much water as possible by squeezing between paper towels then place the aubergine into a food processor. Add the remaining ingredients (except the bread crumbs) and process until well combined and fairly smooth.
Then,one spoonful at a time, and using the pulse function on your processor, mix in bread crumbs until the mixture holds together into a soft but workable paste. (Use only as much as you need, no more.)
Take a bit of the mixture at a time, form little ‘meatballs’. Shallow fry the meatballs in olive oil, or a mixture of olive oil and vegetable oil, until golden brown on all sides.