Indian Eggplant Balls

Directions

1. 1
   Preheat oven to 450 degrees Fahrenheit.
2. 2
   Pierce eggplant with fork in several places and place on lined baking sheet.
3. 3
   Bake for 30-40 minutes until skin has darkened and fruit has begun to collapse.
4. 4
   While eggplant cooks, slice tomato into 1/4 inch slices and salt.
5. 5
   Place in colander over bowl or on paper towels and allow to drain.
6. 6
   Discard the liquid.
7. 7
   Once eggplant has finished baking and as it is cooling, pat tomato slices dry and dice.
8. 8
   Pat dry again if necessary to keep fairly dry.
9. 9
   In a medium sized bowl, combine tomatoes with garlic, peppers, lime juice, cilantro, turmeric, cumin and garam masala.
10. 10
    Puree eggplant then add to tomato mixture, along with egg and 1 cup bread crumbs.
11. 11
    Mix thoroughly.
12. 12
    Salt and pepper to taste.
13. 13
    Let sit 5-10 minutes to allow bread crumbs to soak up any moisture.
14. 14
    Shape mixture into 1 1/2-inch balls.
15. 15
    Roll balls in remaining breadcrumbs and place on parchment covered baking sheet.
16. 16
    Bake at 450 degrees Fahrenheit for 30-40 minutes or until lightly browned.
17. 17
    Serve warm, alone or with your favorite chutney.
18. 18
    NB: I use Panko breadcrumbs which gives a crunchy exterior and contrasts nicely with the tenderness of the croquette.