Baked Eggplant And Cheese Balls Recipe

About this recipe

A delicious and hearty dinner option, these baked eggplant and cheese balls are packed with flavor and perfect for solution seekers looking for an easy, eggetarian meal. Serve them with your favorite sauce or as a standalone dish.

Ingredients

• 50G Picard Chopped Flat Parsley
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• - CHATCHAWAN Fresh Thai Round Eggplant
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 314 ml Aubergine Slice La Contadina 314 Ml
• - Parmesan Shavings
• Pack Tray Of 30 Medium Free Range Eggs

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large skillet over medium heat and sauté 3 minced garlic cloves until fragrant, about 1 minute.
2. 2. Add 500 g of diced eggplant to the skillet along with 2 tablespoons of water. Cover and cook for 10-12 minutes, stirring occasionally, until the eggplant is soft.
3. 3. Transfer the cooked eggplant to a mixing bowl and let it cool slightly.
4. 4. Add 1 cup of bread crumbs, 1/2 cup of grated parmesan cheese, 1 beaten egg, and 2 tablespoons of chopped parsley to the bowl with the eggplant. Mix everything thoroughly until well combined.
5. 5. Let the mixture stand for 20 minutes to allow the flavors to meld and the mixture to firm up.
6. 6. Preheat your oven to 325°F (165°C) and lightly grease a baking sheet.
7. 7. Form the mixture into small balls, about the size of a golf ball, and place them on the prepared baking sheet.
8. 8. Bake the eggplant balls in the preheated oven for 30 minutes, turning them halfway through to ensure even cooking.
9. 9. Once baked, sprinkle the eggplant balls with additional grated parmesan cheese, if desired, and serve warm.