Aubergine balls aka Melitzanokeftedes in the oven. Bake the aubergines in the oven as they are in order to become softer. Let it cool and make small round mix with your hands. If you're looking for Aubergine balls aka Melitzanokeftedes in the oven recipe, look no further!
Aubergine balls aka Melitzanokeftedes in the oven Jump to: Recipe Weight Loss Tips Before you jump to Aubergine balls aka Melitzanokeftedes in the oven recipe. Aubergine balls aka Melitzanokeftedes in the oven. Bake the aubergines in the oven as they are in order to become softer. You can cook Aubergine balls aka Melitzanokeftedes in the oven using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Aubergine balls aka Melitzanokeftedes in the oven
- Prepare 1 kg of aubergine.
- It's 1 of onion medium size.
- You need 50 gr of hard cheese like parmesan.
- It's 30 ml of olive oil.
- Prepare of Salt and pepper.
- It's 150 gr of rye rusk or bread crumbs.
- You need 1 of egg.
Cut the stalks off the aubergines, then cut each aubergine in half lengthways and then into wedges. Arrange the wedges on a baking sheet. Drain on kitchen paper and serve. Place the eggplants on a baking tray and pierce them all around with a fork.
Aubergine balls aka Melitzanokeftedes in the oven instructions
- Bake the aubergines in the oven as they are in order to become softer. After 40 min take out their skin and put them in a bowl with all the ingredients except rye rusk.
- Make sure you add the rye rusk slowly till it's bit firm the mix. Let it cool and make small round mix with your hands. Take a spoon and squeeze them in order to become a bit flat..
- Preheat the oven at 180 degrees and cook them till will get some color. Either add tzatziki sauce or plain yogurt sauce with mint in your dish. Enjoy!.
See recipes for Aubergine balls aka Melitzanokeftedes in the oven too. You will need: eggplant (aka aubergine) - choose a nice firm one. red onion - or substitute yellow/brown onion. garlic - leave it out if you don't like garlic. breadcrumbs - use store bought or make your own by whizzing a few slices of bread in a food processor or blender until fine. dried oregano - this adds a lovely Italian flavor. Cut the eggplants in half, remove the flesh and put it in a colander to drain. Wash the eggplants and cut them in half, lengthwise. Score the flesh, drizzle with some olive oil and season with salt.
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