Fluffy and packed with flavor
Method
Preheat the oven at 200 degrees without the fan
Peel the aubergines, grate them and cut them into long thin slices.
Brush them with olive oil, place them on a griddle, bake them for 25 minutes, leave them to cool and chop them finely.
Finely chop the onions and spring onions
Blend the rye drybread in the blender
Remove the thyme buds from the twigs
Finely chop the parsley and the mint and mix them
Grate the cheese and crumble the feta
Place all the ingredients in a bowl and knead well
Cover with cling film and place in the fridge for about 30 minutes to firm up
Preheat the oven at 200 degrees Celcius without the fan
Mix all the ingredients for the yogurt dip and place in the fridge
Shape the meatballs and bake them for 20 to 25 minutes
Ingredients
1 kg eggplants (aubergines)
2 eggs
60-80 g breadcrumbs
75 g hard cheese (parmesan)
75 g feta cheese
2 tbsp parsley chopped
3 g thyme fresh
3 cloves of garlic
12 g mint finely chopped
120 g finely chopped onion
70 g spring onions, finely chopped
4 g paprika sweet
salt + pepper
For the yogurt dip:
300 g yogurt of your choice
some basil finely chopped
grating of one lemon
A little lemon juice
A little olive oil
Salt + pepper
