Eggplant Balls

These are even tastier the next day, cold.

Preparation time: 80 mins

Makes 15-20

• 3 large eggplant (aubergine)
• olive oil
• 1 brown onion, finely diced
• 2 cloves of garlic, crushed
• 1 red chilli, finely diced (optional)
• 1 1/2 cups fresh wholemeal breadcrumbs
• 1tsp dried oregano or thyme
• 1 free range egg or 1/2 tbs plain flour
• 1/4 cup grated fresh parmesan cheese (optional)

Preheat the oven to 180C/356F and lightly oil large oven tray.
Dice eggplant into 1/2 inch cubes and place on oven tray, sprinkle with a little salt and lightly drizzle with olive oil. Bake in a moderate oven for 20mins until golden and soft; remove from oven and allow to cool slightly.

In a large bowl mix the finely diced onion, garlic, chilli, 1 cup of the breadcrumbs, oregano or thyme, combine well. Add the whisked egg, parmesan cheese and eggplant, season with salt and pepper.

Mix thoroughly (easier with your hands); check consistency and add more breadcrumbs if the mixture is not coming together easily.

Form mixture into small balls, place on non-stick oven tray and bake in a moderate oven for 30 minutes, until golden.

Alternatively they can be deep fried for added crunch.

Serve as a side or appetizer with bread and dips.