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Enjoy this recipe with my compliments... There are more such original recipes where this came from, translated by me from an old Mediterranean Recipe book.
EggPlant (Aubergines) MeatBalls
Ingredients: 1000gr Aubergines; 50gr grated Cheddar Cheese; 3 Eggs (beaten); 125gr Flour; 1 Bunch Finely Chopped Parsley; 375gr Milk; 1 Lemon; 3 Tablespoons of Vegetable Oil; Salt & Pepper.
Method: On a hot plate or in the oven, burn the skin of eggplants on all sides. Pill the skin off completely and then place the eggplants in cold water. Squeeze one lemon into the water.
Heat the vegetable oil in a frying pan, add flour to hot oil and cook for about 2 minutes. Add part of the warm milk and cook for a further 2 minutes. Remove from the heat. Add the rest of the warm milk, two 2 dessertspoons full of salt, cheddar cheese, parsley and eggplants - first squeeze the water out of eggplants completely. Ensure that the eggplants are well beaten and all the ingredients are mixed together. Place the mixture into the refrigerator for about two hours.
Note: Adjust the amount of milk and/or flour until the mixture can be formed into walnut size firm meatballs.
Place and roll around the eggplants meatballs in a plate with flour. Deep the meatballs into the beaten eggs and fry them in vegetable oil until all sides turn brown.
Take the meatballs from the frying pan, remove any excess oil and serve them with a choice of green or mixed salad.
Enjoy!
Nixar Osman
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PS: It tastes even better with a quality French red wine of your choice
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