1 large eggplant
½ cup multigrain breadcrumbs
1 egg, beaten
½ cup pecorino or parmesan cheese, grated
1 garlic clove, finely chopped
1 tbsp. parsley
Extra 1/3 cup breadcrumbs
Olive oil
Method
- Cook eggplant with a little salt and then chop finely.
- Combine eggplant with egg, cheese, garlic and parsley. Form into 3 cm balls and lightly coat each with remaining breadcrumbs.
- Fry with a little olive oil and blot each once cooked through. Serve with hommus.
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