Indian Eggplant Balls - eggplant

Method

• Preheat oven to 450 degrees Fahrenheit.
• Pierce eggplant with fork in several places and place on lined baking sheet.
• Bake for 30-40 minutes until skin has darkened and fruit has begun to collapse.
• While eggplant cooks, slice tomato into 1/4 inch slices and salt.
• Place in colander over bowl or on paper towels and allow to drain.
• Discard the liquid.
• Once eggplant has finished baking and as it is cooling, pat tomato slices dry and dice.
• Pat dry again if necessary to keep fairly dry.
• In a medium sized bowl, combine tomatoes with garlic, peppers, lime juice, cilantro, turmeric, cumin and garam masala.
• Puree eggplant then add to tomato mixture, along with egg and 1 cup bread crumbs.
• Mix thoroughly.
• Salt and pepper to taste.
• Let sit 5-10 minutes to allow bread crumbs to soak up any moisture.
• Shape mixture into 1 1/2-inch balls.
• Roll balls in remaining breadcrumbs and place on parchment covered baking sheet.
• Bake at 450 degrees Fahrenheit for 30-40 minutes or until lightly browned.
• Serve warm, alone or with your favorite chutney.
• NB: I use Panko breadcrumbs which gives a crunchy exterior and contrasts nicely with the tenderness of the croquette.