Ingredients
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2 Italian Aubergine
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1 cup Breadcrumbs
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To taste Salt and pepper
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2 tablespoons Non-dairy Parmesan-like cheese
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2 cloves Garlic
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250 ml Olive oilFor frying
Directions
Italian finger food is all but fast food. These aubergine balls are a popular alternative to meatballs: they are crunchy outside and soft inside. They are very easy to prepare: despite a long cooking time, preparation is mainly unattended.
You start by baking the aubergine in the oven for one hour, then you squeeze the water out of its flesh and prepare the balls by mixing it with breadcrumbs and non-dairy cheese. Finally, you fry the balls in olive oil. You can eat them warm or at room temperature, as is or accompanied by an Italian salad.
For some extra flavor, squeeze a lemon wedge on top of the aubergine balls. They will taste even more delicious!
Steps
1
Done
1 hour
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Roast the auberginePre-heat the oven at 400 degrees. Rinse the aubergines and transfer them to a baking tray covered in parchment paper. With a knife, incise the aubergine along the sides (to avoid it to explode by the heat in the oven). Put the tray in the oven and bake for one hour. Take out of the oven and allow to cool for a few minutes. |
2
Done
10 minutes
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Make the ballsPeel the aubergine and transfer the flesh to a strainer. Squeeze out as much water as you can. Transfer the aubergine to a mixing bowl and break the flesh with a fork. Peel the garlic and thinly slice it inside the bowl. Add salt and pepper, 4 tablespoons of breadcrumbs, and the non-dairy Parmesan-like cheese. Mix it all together. Add a few more breadcrumbs if the consistency is still too watery. Form the balls with your hands (keep the size of a walnut) and roll them into the rest of the breadcrumbs, then set aside. |
3
Done
15 minutes
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Fry the balls |
4
Done
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Serve |