Eggplant and Fetta Balls

Makes 12 balls

Ingredients:

• 1 medium eggplant
• 1 lemon, juiced
• 1 small brown onion, finely chopped
• 100g fetta, crumbled
• 1 tbsp parmesan, freshly grated
• 2 slices stale white bread
• 1 cup coarse breadcrumbs
• 1 egg
• Salt and freshly ground pepper
• Oil for frying

 

To Crumb:

• 3-4 tbsp plain flour
• 1 egg, lightly whisked with a tbsp milk
• 1 cup breadcrumbs
• 1 tbsp sesame seeds
• 1 tbsp chopped parsley

 

Method:

1. Prick eggplant and place in a saucepan with enough cold lightly-salted water to cover eggplant.
2. Bring to boil and continue to boil on a medium flame for about 20 minutes, turning eggplant occasionally, or until eggplant starts to soften. Remove from saucepan.
3. Peel skin off eggplant and discard. Squeeze out the excess liquid from the flesh.
4. Roughly chop the flesh and place in a large bowl with lemon juice, onion, fetta, parmesan, breadrumbs, egg and seasoning.
5. Wet stale bread with a little water, squeeze excess liquid out and chop roughly. Add this to the bowl. Combine all ingredients well. (Mixture should be wet, but sturdy enough to form ball shapes.)
6. Divide mixture into 12 even sizes and roll each into a net ball. Refrigerate for an hour.

To Crumb:

Place flour in a small bowl, egg wash in another, and breadcrumbs combined with parsley and sesame seeds in another. Roll each eggplant ball into the flour, then the egg wash, then the crumb mixture. Keep eggplant balls in refrigerator until needed.

To Deep Fry:

Heat fryer to 160C and immerse balls in hot oil until golden. Serve hot.

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