I learnt this recipe from my mum.
It’s a very simple recipe.
500g eggplant flesh ( You want to roast your eggplants prior and then remove the skins)
1/2 cup grated Parmesan cheese or you can substitute with ricotta
1 cup chopped fresh flat parsley
2 eggs, beat them really well so they are fluffy
3 tablespoons olive oil
1/4 grated sweet onion – squeeze out all the juice from the onion
2 cloves garlic, minced
3/4 cup dry gluten free breadcrumbs or regular breadcrumbs
1 tablespoon water ( you may or may not use this ) just keep it handy and if you see the eggplant balls look a little dry add the water
(Note if you substitute with ricotta you may need more breadcrumbs)
Mix all ingredients well – ( we substitute regular breadcrumbs for Japanese breadcrumbs)
Roll into balls.
Fry in olive oil until golden colour. Or if you prefer you can use coconut oil or even canola or sunflower oil. I like to use olive oil for this dish because it adds a particular flavour from the other oils. You want to shallow fry on a medium heat. Not a high heat as they could easily burn and not cook the inside of the balls.
Rest on paper towels and allow to cool.
Enjoy them with a plain yogurt sauce or you can also add chopped mint and cayenne pepper to your yogurt.