I made up this recipe as I wanted to make something with eggplant. This is one of those recipes with a few steps but it would be a great way to use up any leftover roast veggies and quinoa. I originally intended on adding walnuts to the recipe, but I’ve not found a cheap source of nuts in Leipzig yet. In Australia I used to buy mine at a wholesalers in bulk but they don’t seem to be so easy to find. I had an opened packet of quinoa so I decided to use that instead to add bulk and crunch when baked. They are really tasty and work really well with a yogurt based or chilli dip.
- 2 large eggplants, diced
- 1 onion, diced
- 2 garlic cloves, diced
- 1 cup quinoa
- 1 cup black fungi (available dehydrated at Asian grocers) or you could of course use button mushrooms
- 1 cup breadcrumbs
- 1/2 tablespoon dried basil, parsley and/or herbs of choice
- Salt and pepper to taste
- Soak black fungi in hot water until expanded and soft. Finely dice either by hand or with a food processor
- Place quinoa in a saucepan with 3 cups of water. Cook until water has evaporated and quinoa is soft (add more water if needed)
- Place eggplant in the oven with a good shake of olive oil and bake until soft
- Fry garlic and onions
- Place eggplant in food processor and blitz until combined. It doesn’t have to be perfectly smooth.
- Place garlic, onions, bread crumbs, eggplant, cooled quinoa, fungi, herbs and salt and pepper in a bowl.
- Mix well and shape into small balls.
- Spray very lightly with olive oil and place on a lined baking tray
- Bake for 30-40mins at 200c until baked, turning once to ensure they are evenly cooked.
- Serve with mustard or dips of choice.