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Aubergine (Eggplant) patties

Fluffy and packed with flavor


  1. Preheat the oven at 200 degrees without the fan

  2. Peel the aubergines, grate them and cut them into long thin slices.

  3. Brush them with olive oil, place them on a griddle, bake them for 25 minutes, leave them to cool and chop them finely.

  4. Finely chop the onions and spring onions

  5. Blend the rye drybread in the blender

  6. Remove the thyme buds from the twigs

  7. Finely chop the parsley and the mint and mix them

  8. Grate the cheese and crumble the feta

  9. Place all the ingredients in a bowl and knead well

  10. Cover with cling film and place in the fridge for about 30 minutes to firm up

  11. Preheat the oven at 200 degrees Celcius without the fan

  12. Mix all the ingredients for the yogurt dip and place in the fridge

  13. Shape the meatballs and bake them for 20 to 25 minutes


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

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