Fried aubergine balls with walnuts and cheese

A delicious Summer-time meze, full of Greek taste and aromas that goes perfectly well with ouzo or beer

Ingredients (for about 25 pieces):
4 plum aubergines
3 eggs, lightly beaten
2 yellow onions, grated
¼ tea-cup of olive oil
1 tea-cup of walnuts, finely chopped
1 tea-cup of Greek Kefalotiri cheese, grated
1 tbsp of flat-leaf parsley, finely chopped
1 tbsp of spearmint leaves, finely chopped
½ tea-cup of self-rising flour
about 1 tea-cup of coarse bread crumbs
salt
pepper
some olive oil for frying

Method:
Roast the aubergines under a hot grill and when they are softened put in a paper bag for a few minutes. Peel the aubergines and cut their flesh into pieces. Leave aside to drain in a colander. When most of their juices are drained mash the flesh with a fork and transfer into a large bowl.

In a heavy-bottomed frying pan warm the oil in medium-high heat and sauté the onions until they become glossy.

Transfer the onions in the bowl with the aubergines and season with salt and pepper. Then add the eggs, the walnuts, the grated cheese, the parsley, the spearmint and the flour and stir very well.

In the end gradually add enough breadcrumbs, while you keep stirring, until you have a thick mixture.

In the same frying pan warm plenty of olive oil in medium heat. Using a spoon take quantities of the mixture and fry in the hot oil for 2 minutes on each side until crispy and nicely golden.

Transfer with a slotted spoon on kitchen paper to drain the excess oil.

These aubergine balls can be served either hot or cold. In case you serve them cold accompany with a yoghurt dip flavoured with spearmint or with a fresh tomato sauce.