Indian Eggplant Balls

• 1 whole Medium Sized Eggplant
• 1 whole Medium Tomato
• 2 cloves Garlic, Minced
• 2 whole Fresh Thai Peppers, Seeded
• 2 Tablespoons Lime Juice
• 2 Tablespoons Minced Fresh Cilantro
• 1/4 teaspoons Turmeric
• 1/2 teaspoons Cumin
• 1/4 teaspoons Garam Masala
• 1 whole Egg
• 1 cup Bread Crumbs
• 1/2 cups Bread Crumbs

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

eggplant, tomato, garlic, fresh thai peppers, lime juice, fresh cilantro, turmeric, cumin, garam masala, egg, bread crumbs, bread crumbs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/indian-eggplant-balls/ (may not work)