“This is a typical Italian dish. I love it, as it’s easy, healthy and tasty. If you don’t like vegetables very much, then this is a good starting point!”
- Eleonora, Café Bar Chef
INGREDIENTS
1 Tbsp Oil
1 Large Aubergine
1 Red Onion
2 Shallots
3 Cloves of Garlic
2 Eggs
Grated Pecorino Romano Cheese
1 Cup of Breadcrumbs
20g Chopped Parsley
1 Ball of Mozarella, chopped
Sesame Seeds
Variations
- Use 6 Tbsp of Flaxseed mixed with 9 Tbsp of Warm Water, instead of the 2 Eggs
- Use a different cheese to Pecorino
- Use 1/2 Cup of Breadcrumbs, mixed with 1/2 Cup of Oats for texture
METHOD
1. Finely dice the aubergine, red onion, shallots and garlic. Heat the oil in a frying pan and sauté the vegetables. Season with salt and pepper.
2. When the vegetables are cooked, strain the water from the mix.
3. Add the eggs, grated cheese, breadcrumbs and parsley together with the vegetables.
4. Roll the mixture into balls. Make a hole in the middle of each, add a small piece of mozarella and seal it closed. Coat the balls in sesame seeds, pop on a plate and leave in the fridge for 30 minutes.
5. Heat oil in a pan and fry the balls off until they are lightly browned all over. Alternatively, cook them in the oven at 180 degrees celsius for 15 minutes.
6. Serve as a snack with a dip, with rice noodles or with your favourite tomato sauce and spaghetti.