Eggplant balls

Ingredients for 1 servings:

• 1 eggplant(s), approx. 500 g
• 2 tbsp olive oil
• 50 g pine nuts
• 20 black olives, pitted
• 4 tbsp breadcrumbs
• 6 tbsp Parmesan, freshly grated
• 2 tbsp parsley, flat, chopped
• 1 egg(s)
• 2 garlic cloves, crushed
• salt and pepper
• chili

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with pine nuts and Parmesan

Halve the eggplant lengthwise, place it in a baking dish, and brush with olive oil. Bake in a preheated oven at approximately 220°C for approximately 30 minutes. Once cooled, peel off the skin and chop the flesh very finely. Peel the garlic and roughly chop it along with the olives and pine nuts. Mix all ingredients together and season to taste. Let the mixture rest for approximately 10 minutes. Then check the consistency and adjust if necessary (the mixture should be pliable). Line a baking tray with baking paper. Form the eggplant mixture into small balls (15 or more, depending on the size) and place them on the baking tray. Bake in a preheated oven at 200°C for approximately 20 minutes – the balls should turn golden brown. Tip: For this dish, it’s important to chop the eggplant very finely, as this gives the balls a nice texture. I like them strongly seasoned, but that’s a matter of taste, of course. You can serve the eggplant balls simply with tomato or yogurt sauce, or as finger food with dips (in which case, you might want to form them into much smaller balls). I think they’re best eaten hot.