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Peel the eggplants and grate them using the coarse side of a grater.
Place the grated eggplant in a colander with a pinch of salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
In a skillet, heat a drizzle of olive oil and sauté the onion until soft. Add the garlic and grated eggplant and cook for 5–7 minutes until tender and most of the moisture has evaporated.
Remove from heat and stir in tomato paste, paprika, salt, and pepper. Let the mixture cool slightly.
Transfer to a mixing bowl. Add breadcrumbs, egg, and parsley. Mix well until a firm, moldable texture is achieved.
Shape the mixture into small balls and roll each in breadcrumbs for extra crunch.
Heat oil in a pan and fry the balls in batches until golden brown on all sides, about 3–4 minutes per batch.
Drain on paper towels before serving.
Serving and storage tips:
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