Crispy eggplant meatballs

 

Ingredients

2 tbsp olive oil
1/2 red onion, diced
2 cloves garlic, minced
1 large eggplant, peeled and diced
Salt and pepper to taste
1 1/4 tsp breadcrumbs (divided)
1/2 tsp Parmesan cheese, grated
2 eggs, lightly beaten
1/4 tsp parsley, chopped
Chili pepper flakes, to taste
1/2 tsp kasseri cheese, diced (or mozzarella or gouda)

How to:

In a large deep frying pan, heat the oil.
Add the onion and sauté for 2 minutes. Stir in the garlic for 30 seconds. Add the eggplants and stir to coat. If the mixture is too dry, add another tablespoon of olive oil. Add salt and pepper to taste.
Cook until tender, about 5 minutes. Remove from the pan to a plate lined with kitchen paper to cool slightly and drain any excess oil.
In a large bowl, combine the eggplant mixture with the breadcrumbs, eggs, Parmesan, parsley, chili flakes, salt and pepper to taste.
Form into medium-sized meatballs, then make a well in the center to insert two small cubes of the cheese. Bring the mixture around the cheese to cover and seal.
Roll the balls in 1/4 cup of the breadcrumbs to give them that crispy exterior.
Wipe out the pan you used earlier and heat 1 tablespoon of olive oil.
Working in two batches, add half of the balls and cook for 4 minutes per side until golden brown and crispy.