Melitzanokeftedes (eggplant meatballs)

Posted on Jul 17, 2010 in Appetizers | 0 comments

INGREDIENTS

• 1 medium eggplant flask
• 1 medium tomato
• 1 egg
• 1 clove garlic (crushed)
• 1 teaspoon dried mint
• 1 tablespoon parsley
• 1 tablespoon dill
• 150gr-200gr feta cheese
• pepper
• 3-4 tablespoons all-purpose flour
• olive oil for frying

METHOD

1. Wash the tomato, remove seeds and cut into cubes.
2. In a bowl, add the cubes of tomatoes, crushed garlic, mint, parsley, dill and feta cheese (which the crush with your hands).
3. Peel the eggplant and cut into small cubes.
4. Add the eggplant cubes in bowl with remaining ingredients, add the egg (beaten gently), pepper and stir.
5. Gradually add the flour and continue stirring.
6. In a pan, put enough olive oil (about 2cm-3cm height) over medium heat and let it burn.
7. In a bowl add enough flour because we will make meatballs and you have to flour them before frying.
8. Wet your hands and put them on the flour that you have put on the plate so that the meatballs do not stick in our hands.
9. Very gently take a small amount of mixture and leave it in the plate with flour, turn it gently from all sides so it will have flour in all sides.
10. Place the meatballs in the pan to fry for 2′ on each side and let them drain on kitchen paper.
11. Continue until mixture is finished.