Keto Aubergine Balls

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These keto aubergine balls are made with a mixture of egg yolks, almond meal, flat parsley, garlic, freshly grated Parmesan cheese and a touch of salt and pepper. They are then coated with ground pork rind and fried in lard until golden and crispy. If you are not on keto, then replace almond meal and pork rind with breadcrumbs. Whether as a starter with a delicious dip or as finger food at a party, or take them to a picnic, these aubergine balls always work!

 

700-800 g Aubergines 2 Garlic cloves, peeled and finely chopped 2 tbsp Flat parsley, finely chopped 2 Egg yolks 100 g Ground almonds 120 g Parmesan cheese, grated Salt and pepper Pork rind, ground (for coating) Lard, for frying

1. Preheat the oven to 200C/400F. Wash the aubergines, pat dry, cut in half lengthways and place cut side up on a baking tray lined with baking paper. Bake in the oven on the middle shelf for about an hour. Then leave to cool.
2. In the meantime, peel and finely chop the garlic. Wash the parsley, shake dry, pluck the leaves and chop finely.
3. Scrape the aubergines flesh out of the skin. Place the flesh in a sieve and press the excess water out. Chop the flesh and place in a large bowl together with garlic, parsley, egg yolks, ground almonds and grated Parmesan. Mix until well combined and season with salt and pepper.
4. Shape the mixture into 16-18 balls and roll in the ground pork rinds. Heat the lard in a pan, deep-fry the aubergine balls for approx. 5 minutes until golden brown and crunchy. Drain on kitchen paper. Serve with your favourite dip.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com