Eggplant meatballs

Ingredients for 4 servings:

• 3 eggplants, thinly peeled and diced
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 bell pepper(s), red, pitted, peeled and finely chopped
• 3 tbsp Parmesan, freshly grated
• 3 tbsp breadcrumbs
• 1 bunch parsley, flat, finely chopped
• 5 basil leaves, finely chopped
• 1 egg(s)
• Chili flakes, finely chopped
• 1 tsp lemon zest, grated
• Lavender, optional
• nutmeg
• salt and pepper
• oil
• 3 tbsp, heaped flour
• Water, as needed
• 1 pinch of salt

Instructions

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

Gently sauté the onions, bell pepper, and garlic in a little oil. Add the eggplant and season moderately with salt, pepper, chili flakes, a little lemon zest, and lavender. Fry gently until very soft. Drain in a sieve and allow to cool. Lightly press the mixture and then transfer it to a bowl. Stir in the Parmesan cheese, breadcrumbs, parsley, basil, egg, and nutmeg. Add more breadcrumbs if necessary to achieve a workable consistency. Season with salt. Form the meatballs. Make a creamy batter from flour, water, and salt. Dip the meatballs in the batter and then coat them all over with breadcrumbs. Fry the meatballs in a little sunflower oil until golden brown. Serve with a dip, such as aioli. They taste great warm, lukewarm, or cold.