Fried vegetarian aubergine balls are perfect as appetizer or a party nibble.
2 people made this
1kg medium size aubergines
100g grated Parmesan cheese
100g grated Pecorino cheese
1 clove garlic, minced (optional)
1 small bunch fresh parsley, minced
salt to taste
olive oil or vegetable oil for deep frying
Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 200 C / Gas 6.
Cut the ends off the aubergines and cut in quarters. Wrap in aluminium foil and bake till soft, about 20 minutes.
Remove from the oven and squeeze out all the the liquid. Chop the flesh finely with a knife and place in a bowl. Add eggs, grated cheese, garlic and chopped parsley. Season with salt and add 1 to 2 tablespoons breadcrumbs, or as needed to make a soft but not mushy mixture.
Wet your hands and form golfball size balls. Roll in breadcrumbs to coat.
Heat a generous amount of oil in a pan until hot. Add the aubergine balls, a few at the time, and fry until golden on all sides. Remove with a slotted spoon and drain on kitchen paper. Serve hot or cover with aluminium foil to keep them warm until it's time to serve.