← All recipes

🍽️ Crispy Eggplant Balls with Poppy Seeds

345 kcal · 30 min · 4 servings

Ingredients

• 250 g small eggplants (1 small eggplant)
• 2 shallots
• 2 garlic cloves
• 6 tbsp olive oil
• 200 g tofu
• 5 g herbs (0.25 bunch; e.g. parsley and cilantro)
• 30 g soy flour (2 tbsp)
• 30 g coconut flour (2 tbsp)
• 1 pinch baking powder
• 40 g quark (2 tbsp; 20 % fat in dry matter)
• 1 pinch ground cumin
• 2 pinches curry powder
• salt
• pepper
• 30 g poppy seeds (3 tbsp)
• 100 g salad mix
• 1 organic lemon

Instructions

1. 1. Thoroughly wash the eggplant.
2. 2. Cut the eggplant into small cubes.
3. 3. Peel the shallots and the garlic.
4. 4. Finely chop the shallots and garlic.
5. 5. Heat three tablespoons of oil in a pan.
6. 6. Sauté the shallots and garlic for two minutes over medium heat until soft.
7. 7. Add the eggplant cubes to the pan.
8. 8. Fry the eggplant cubes for six to eight minutes over high heat until soft.
9. 9. Remove the pan from the heat and set the mixture aside.
10. 10. Finely crumble the tofu in a large bowl.
11. 11. Wash the herbs and shake off excess water.
12. 12. Pluck the leaves from the stems.
13. 13. Finely chop the herbs.
14. 14. Mix the tofu with the garlic, shallots, herbs, and the eggplant mixture.
15. 15. Stir in soy flour, coconut flour, baking powder, quark, cumin, and curry powder.
16. 16. Season the mixture with salt and pepper.
17. 17. Form twelve to sixteen balls from the mixture.
18. 18. Heat the remaining oil in a clean pan.
19. 19. Fry the balls for ten to fifteen minutes over medium heat until golden brown on all sides.
20. 20. Roll half of the finished balls in poppy seeds until fully coated.
21. 21. Wash the salad and shake it dry.
22. 22. Rinse the lemon.
23. 23. Cut the lemon into quarters.
24. 24. Serve all the balls together with the salad and lemon quarters.

Nutrition per serving

• kcal: 345
• Protein: 16 g · Fett/Fat: 28 g · Carbs: 6 g