Grate the eggplants to make the best balls ever! INGREDIENTS
3 medium eggplants;
2 garlic cloves, minced;
1 tbsp paprika;
salt and pepper to taste;
1 tbsp tomato paste;
2 eggs;
5g (¼ cup) fresh parsley, chopped;
50g (½ cup) cheese, shredded;
150g (1 ⅓ cup) breadcrumbs.
METHOD
Grate eggplants with skin on using a large grater.
Heat olive oil over medium heat, add eggplants and season them with salt, pepper, garlic and paprika. Cook for 10 minutes, stirring.
Let the cooked eggplants cool down, then combine them with eggs, cheese, breadcrumbs and parsley.
Make about ping-pong sized balls out of this mixtures and dredge each in some more breadcrumbs.
Fry at 180C/350F for 3-4 minutes, until golden. Serve with your favorite sauce.
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