Recipe Compliments of Simply Honest Kitchen
2 medium sized eggplants
1 medium sweet potato, cooked, peeled and smashed
1 large egg beaten
2 oz. feta or goat cheese, crumbled
¼ cup grated Parmesan
½ teaspoon of Salt
½ black pepper
1 cup whole wheat breadcrumbs
- Pierce the eggplant with a fork (make sure you stab all over) and roast in the oven at 400° for about an hour until tender. When the eggplants are cool, make a slit along each eggplant and use a spoon to scoop out the flesh; try to avoid the black skin. Place eggplant in a colander and discard the skin. Leave to drain for 30 minutes to get rid of some of the liquid. Once drained you should have about 1 1/4 pounds of eggplant flesh. Chop the eggplant flesh up so you don’t have super big chunks of eggplant!
- Place the eggplant flesh in a large bowl. Add the potato, egg, cheeses, salt, and some pepper. Bring everything together gently with a fork; you want to keep the mix quite rough. Add about half the breadcrumbs, just enough so the mix is sufficiently solid to hold its shape but is still a little sticky. Place the remainder of the breadcrumbs on a large plate.
- Take small handfuls of the eggplant mixture and roll it into little logs in your hands (about 1 inch by 3 inches), then roll eggplant log into the breadcrumbs and place them on a baking sheet. Repeat this until you have rolled all the eggplant mixture into logs. Refrigerate the logs for at least 20 minutes. Bake on a parchment lined baking sheet in 400° oven until golden and crispy, about 30 minutes. Serve with your favorite chipotle aioli for dipping!