aubergine balls

Ingredients aubergine balls

2 large aubergines
1 cup crushed toasted bread (any type)
5 tbsp crushed walnuts
1/3 cup hard goat's cheese (like greek graviera)
2 tsp finely chopped parsley
1 medium egg
1 cup extra virgin olive oil for shallow frying using a large pan
1 clove grated garlic
2 tbsp sea salt and black pepper
dip
1 cup half frozen strained light yoghurt
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tsp dried mint

how to make aubergine balls

Wash the aubergines and slice them in 3 cm cubes.Boil them for 10 minutes in salted water.Then drain them and squash them to remove any excess water.

Add all ingedients in a large bowl and mix them with your hands until the mixture feels similar to that of meatballs. If it feels less dense you can add more crushed toasted bread or flour. Then form with your hands balls of 3 cm in diameter.

Heat the oil and shallow fry until golden or for 5 minutes on each side.

Dry the balls on adsorbent kitchen paper and serve with the yoghurt dip.

For the dip: Mix all ingredients until an even dip results.

NOTE: If you are allergic to nuts you can substitute the walnuts with the same amount of crushed toasted bread . You can also use gluten free toasted bread. Finally the egg can be omitted in a special diet and the goat's cheese can be replaced with a soya hard cheese.