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- Home
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- Recipes
- summer
- Aubergine balls
Aubergine balls
Nutrition facts per serving:
- Energy in kcal about 340
- Fat about 8g
- Carbohydrates about 52g
- Protein about 10g
This is needed
This is needed
for 4 people
Aubergines
- 400 g aubergine, cut into approx. 1.5 cm slices
Make the balls
- 2 spring onion incl. green part, finely chopped
- 2 lemongrass, core finely chopped
- 1 tbsp sesame oil
- 2 garlic clove, finely chopped
- 1 red chilli, deseeded, finely chopped
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 50 g white flour
- 1 bunch coriander, 1/2 coarsely chopped, rest set aside
- 0.5 tsp salt
To fry
- oil for frying
Rice noodle salad
View these products
- salted water, boiling
- 100 g rice noodles
- 1 bunch radish, thinly sliced
- 1 carrots, thinly sliced
- 1 cucumber, thinly sliced
- 1 lime, use only the juice
- 3 tbsp sweet chilli sauce
- 0.25 tsp salt
And that's how it's done
And that's how it's done
Aubergines
Spread the aubergines on a baking tray lined with baking paper.
To bake
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the aubergine slices and allow to cool slightly.
Make the balls
Heat the oil in a non-stick frying pan. Sauté the lemongrass, spring onions, garlic and chilli for approx. 5 mins., transfer to a bowl. Roughly purée the chickpeas, coriander and aubergines in batches in the food processor. Add to the bowl with flour and salt, knead by hand to make a compact mass, shape into approx. 20 balls.
To fry
Heat the oil in the same frying pan, fry the balls on all sides for approx. 10 mins.
Rice noodle salad
Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Add the radishes, carrots and cucumber to a bowl with the noodles. Mix in the lime juice, sweet chilli sauce and salt, plate up. Distribute the aubergine balls and remaining coriander on top.
