Eggplant and feta balls


INGREDIENTS

  • 2 large eggplants sliced in quarters
  • olive oil for baking eggplant and frying balls
  • himalayan salt
  • sprig of fresh rosemary
  • 2 cubes (1/2) cup of feta cheese
  • quinoa crumbs

 

 

METHOD

After eggplant is cut in quarters drizzle in olive all and sprinkle in salt then bake in oven at  180 degrees for 40 mins or until soft.

Place eggplant, feta cheese, rosemary and crumbs in blender or bullet.
Roll mixture into balls and lightly pan fry till golden in colour then place in oven for a further 10 mins to bake through.