Baked giant beans in tomato sauce with feta cheese Eggplant Pulp Dip with dried tomatoes, feta cheese and yoghurt
Eggplant Balls

Eggplant Balls

Method

  • Mix all the ingredients in a bowl and make them balls. 
  • Cover them with the breadcrumps and fry them in hot oil until they turn gold brown.
  • Time 28'
  • Ingredients 10
  • Portions 4

Ingredients

  • 1 jar of Flame grilled eggplant pulp 320g Palirria
  • 1 cup of breadcrumps
  • 1 cup of grated kefalotiri cheese
  • 2 eggs
  • 1 tbsp. baking powder
  • 1 small fresh onion
  • 1 small bunch of chopped parsley 
  • 1 pinch of black pepper
  • 1 cup of breadcrumps  
  • sunflower oil for frying