Eggplant balls

Ingredients for 1 servings:

• 1 large eggplant(s)
• 1 egg(s)
• 20 g breadcrumbs
• 1 handful of Parmesan
• a few sprigs of mint
• a few stalks of parsley
• 1 garlic clove(s)
• some salt
• lots of olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 200°C fan/convection oven. Halve the eggplant lengthwise and score the flesh with a lattice pattern. Brush with plenty of olive oil and salt and roast in a casserole dish on medium heat for about 30 minutes, until the flesh is soft. Scoop out the eggplant inside with a spoon and mash it in a bowl with a fork. Chill the mixture for about 15 minutes. Mix the cooled eggplant with the egg, some of the breadcrumbs, Parmesan cheese, finely chopped garlic, chopped parsley, and mint. Stir and mix with breadcrumbs and, if desired, a little flour until the dough has a semi-firm consistency. Form the mixture into golf ball-sized balls. Place the remaining breadcrumbs on a plate and roll the eggplant balls in them. Sizzle in plenty of olive oil until golden brown. Serve the balls with a green salad. They are also delicious cold for a picnic or as a snack the next day.