Wild Rice Eggplant Balls

Ingredients

• 200 g Wild rice
• Salt
• 2 Eggplants
• 1 Shallot
• 1 Garlic clove
• 2 stems Parsley
• 2 tbsp olive oil
• 3 tbsp whole grain breadcrumbs
• 1 tbsp lime juice
• Pepper
• 2 limes

Instructions

1. 1.

   Cook the rice in salted water for about 35 minutes. Drain and let cool.

2. 2.

   While the rice cooks, wash and pat dry the eggplants, then pierce them several times with a fork. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for about 20 minutes until the skin blisters, wrinkles, and the flesh feels soft. Let cool slightly, peel off the skin and remove the stems. Mash the cooled flesh with a fork.

3. 3.

   Peel and finely chop the shallot and garlic. Wash, dry, and finely chop the parsley. Mix the shallot, garlic, parsley, olive oil, breadcrumbs, and rice into the mashed eggplant until a moldable mixture forms. Season with lime juice, salt, and pepper.

4. 4.

   Wash the limes hot, pat dry, and slice thinly.

5. 5.

   Form small balls from the rice mixture. Thread one lime slice and one rice ball onto a small skewer for each serving.