Recipe of Ultimate Aubergine balls aka Melitzanokeftedes in the oven

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, aubergine balls aka melitzanokeftedes in the oven. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Steps Bake the aubergines in the oven as they're as a way to come to be softer. Preheat the oven at one hundred eighty levels and cook dinner them until gets some color. Here is how you achieve that. Either add tzatziki sauce or plain yogurt sauce with mint in your dish.

Aubergine balls aka Melitzanokeftedes in the oven is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Aubergine balls aka Melitzanokeftedes in the oven is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook aubergine balls aka melitzanokeftedes in the oven using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine balls aka Melitzanokeftedes in the oven:

1. Get 1 kg aubergine
2. Take 1 onion medium size
3. Prepare 50 gr hard cheese like parmesan
4. Get 30 ml olive oil
5. Make ready Salt and pepper
6. Prepare 150 gr rye rusk or bread crumbs
7. Prepare 1 egg

When the aubergine is almost ready, brush liberally with the miso/tamari paste and return to the grill for five minutes, or until the paste begins to bubble. Stir in the enoki, the reserved miso paste and two tablespoons of sesame. Lay the aubergine slices on a baking sheet lined with greaseproof paper and brush all over with four tablespoons of olive oil. Sprinkle with salt and pepper Arrange the aubergine neatly in the baking tin - the slices should fill up the tray as they lean against each other, almost standing on their sides.

Steps to make Aubergine balls aka Melitzanokeftedes in the oven:

1. 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
2. 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.
3. 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!

Lay the aubergine slices on a baking sheet lined with greaseproof paper and brush all over with four tablespoons of olive oil. Sprinkle with salt and pepper Arrange the aubergine neatly in the baking tin - the slices should fill up the tray as they lean against each other, almost standing on their sides. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead, from BBC Good Food. Meanwhile, add the remaining oil to a non-stick frying pan.

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