Recipe of Award-winning Aubergine balls aka Melitzanokeftedes in the oven

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine balls aka melitzanokeftedes in the oven. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Aubergine balls aka Melitzanokeftedes in the oven is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Aubergine balls aka Melitzanokeftedes in the oven is something that I’ve loved my entire life. They are nice and they look fantastic.

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.

To begin with this recipe, we have to 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 that.

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

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