About this recipe:These vegetable balls baked in the oven are light and can be served as a starter or a side dish. Ready in 30 minutes, it's a great way to eat vegetables prepared a bit differently.
Deborah Lo Scalzo
4 medium potatoes
2 garlic cloves
extra virgin olive oil
dried red chilli flakes, to taste
1 egg white
2 to 3 tablespoons grated Parmesan cheese
1 pinch of saffron
1 knob of butter
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Method Prep:30min › Cook:35min › Extra time:30min › Ready in:1hr35min
Preheat the oven to 180 C / Gas 4.
Cut the aubergine into little pieces and put them in salted water for 30 minutes. Then boil the aubergine and cook until soft. Mash or puree the aubergine till smooth (a little chunky is okay).
Boil the potatoes with the skin on, then peel them. Mash with a fork or potato masher and then set aside.
Heat some olive oil in a frying pan and add the aubergine, garlic and red chilli flakes. Cook and stir for a few minutes, then remove from heat.
Combine the aubergine mixture with the mashed potatoes. Add the egg, egg white and a few tablespoons of Parmesan cheese. Mix well and then add the saffron diluted in a tablespoon of lukewarm water.
Make little balls and roll them in the breadcrumbs. Grease a baking tray with a knob of butter and a little oil, place the balls on the tray and bake in the preheated oven for about 15 minutes.
You can prepare the little balls up until the last step, just before rolling in breadcrumbs, and chill in the fridge for up to a day. When ready to bake, roll the balls in breadcrumbs and bake as directed.
I was desperate for a different recipe and had half an aubergine to use! I didn't follow the recipe exactly ('some' potato, all the aubergine I had etc) and it was delicious! This is a recipe I will use again as it made such a change from chips on a Friday night. A lovely dish - 10 Feb 2013