Eggplant Balls with Yogurt Sauce
baked vegetarian snack
Ingredients
For the balls:
500 g eggplants
1 bunch of parsley
1 egg
80 g aged pecorino, grated
60 g breadcrumbs, plus extra for coating
extra virgin olive oil
salt
pepper
For the sauce:
150 g lactose-free plain whole yogurt
juice of 1/4 lemon
2 tablespoons extra virgin olive oil
1 small garlic clove
1 teaspoon dried dill
minTime
Preparation
Step 1: Cook the eggplants
Wash the eggplants and cut them into cubes without removing the skin.
Sauté the cubes in a frying pan with a drizzle of olive oil until soft.
Season with salt and pepper. Leave to cool slightly.
Step 2: Prepare the mixture
Mash the eggplants with a fork and place them in a bowl.
Add the chopped parsley, egg, grated pecorino and breadcrumbs. Mix well.
Adjust with salt and pepper. Place the mixture in the fridge for 2 hours.
Step 3: Prepare the yogurt sauce
In a bowl, combine the yogurt, lemon juice and olive oil.
Add the crushed garlic clove and the dried dill. Mix well.
Step 4: Shape the balls
Take portions of the mixture of about 30 g each and shape them into balls with slightly damp hands.
Roll the balls in breadcrumbs.
Step 5: Bake
Arrange the balls on a baking tray lined with baking paper and drizzle with a little olive oil.
Bake in a preheated fan oven at 200°C for 25–30 minutes.
Step 6: Serve
Leave the eggplant balls to cool slightly and serve them with the yogurt sauce.
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