Demitri's Eggplant Balls
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Demitri's Eggplant Balls
Recipe By Dimitri’s Feast
Ingredients
1 large eggplant
2 tbsp Squeaky Gate extra virgin olive oil
1 ½ cup panko breadcrumbs
3 cloves garlic,
½ cup fresh flat-leaf parsley chopped
1 tsp oregano
1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)
½ tsp salt
cracked black pepper to taste
4 cups napoli sauce
2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)
Method
Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside.
Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.
Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.
Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through.
Serve with yoghurt drizzled over the top.
