Eggplant and Cheese Nibbles

Instructions

• • Heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat. Add the onion and garlic, season with salt and cook for 8 minutes, until softened. Add the remaining oil, eggplant and cumin. Stir to combine. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is very soft. Remove from heat and cool.
  • Stir in mint, feta, Parmesan and fresh breadcrumbs. Add just enough of the beaten egg to bind the mixture. Season with salt and pepper, to taste.
  • Scoop out tablespoonfuls of the mixture, shape into rounds and coat well with the breadcrumbs. The mixture is soft so don’t worry if the balls are not perfectly shaped!
  • Heat a little oil in a non-stick frying pan and cook the nibbles, in batches, for a few minutes each side, until golden. Serve with tomato chutney and lemon wedges, if desired.