Eggplant balls

Preparation

1. We start the recipe by grating the bread with several turbo strokes or at high speed. It does not have to be very chopped because it will not be the one we will use to coat.

2. We put the oil and the garlic clove in the glass. We program 3 minutes, 120 °, speed 1.

3. We take advantage of this time to wash, dry and cut the eggplant into cubes of between 1 and 2 centimeters.

4. We add the aubergine and the salt. We program 10 minutes, 100 °, left turn, speed 1. We shred now for 10 seconds at speed 6. We lower with the spatula what has been adhered to the walls.

5. We add the 150 g of bread that we have just crushed, the cheese, the eggs and the dried chopped parsley or another aromatic herb. We program 30 seconds, speed 3. If we see that the mixture is too soft we can add a tablespoon of cornstarch and mix 30 seconds, speed 3. If, on the other hand, we see that it is too thick, we can add 40 g of milk and mix as well. 30 seconds, speed 3.

6. We put baking paper on a baking tray. We preheat the oven to 180 °.

7. We put the breadcrumbs, which we will use to coat, on a plate. With a couple of spoons or with your hands we are forming small balls. We pass them through breadcrumbs and place them on the baking tray that we have prepared.

8. Bake at 180 ° for approximately 20 minutes.

9. We serve hot or warm.