Indian-Style Eggplant Balls
Author: 
Serves: About 16
 
Recipe adapted from Aunt Mary's Eggplant Balls If serving with sauce, I use a tikka masala
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons curry
  • 1 teaspoon cumin
  • ½ teaspoon tumeric
  • ¼ teaspoon garam masala
  • ½ teaspoon paprika
  • 4 cups cubed eggplant, with peel
  • 2 tablespoons water
  • ½ cup grated aged goat cheese cheese
  • 1 cup chopped fresh parsley or cilantro
  • 2 eggs, beaten
  • ⅔ cup dried bread crumbs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Heat a medium skillet over medium heat. Dry heat spices for 1 minute over medium heat while stirring. Then pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  3. Mix cheese, goat cheese, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Recipe by The Dirt on Vegetables at http://www.thedirtonvegetables.com/2015/01/eggplant-balls-four-ways/