Fried Eggplant Balls

 Like the American Top Chef, in Israel there is Master Chef. I love seeing new dishes created from my Israeli roots. In Israel Eggplant is like well, eggs. You can't have a kitchen without them. They are a staple. I think I have already said before that I absolutely love eggplants in every single way. And I am so excited to have found a new way to enjoy them. Fired till the skins are crisp and the meaty flesh inside is smokey and soft, the aroma fills your entire house, and let me tell you, it's a welcoming one. The flesh gets mixed with fresh garlic,  parsley, bread crumbs, salt and pepper. Formed into balls and coated with more breadcrumbs, and fried to golden perfection. Served with fresh tehina, this makes a great meal starter.

Fried Eggplant Balls
2 eggplants
2 cups breadcrumbs
1/2 cup chopped parsley
5 cloves of garlic, minced
1 tbsp fresh lemon juice
1/2 tsp. salt
1/4 tsp black pepper
4 cups vegetable oil

Place the whole eggplants on a baking sheet lined with aluminum foil and place under the broiler, turning often, until the flesh is very tender, about 15 - 20 minutes. Cut the eggplants lengthwise and remove all the inside into a bowl. I like to use a fork and scrape the skins to get as much as possible off. Add minced garlic, parsley, lemon juice salt and pepper and mix to combine. Add 1 cup of the breadcrumbs and mix. Place the remaining cup of breadcrumbs in a shallow bowl. In another bowl have some cold water. Wet your hands in the water bowl and form 2 inch balls in your palms. Roll them in the breadcrumbs and place on a plate. Heat oil over medium high heat. Fry the balls for 2-3 minutes until they are golden brown. Drain on a plate lined with paper towels. Serve with tehina.