for 4 person

Aubergines

400 g

aubergine, cut into approx. 1.5 cm slices

Make the balls

1 tbsp	sesame oil
2	lemongrass, core finely chopped
2	spring onion incl. green part, finely chopped
2	garlic clove, finely chopped
1	red chilli, deseeded, finely chopped
1 tin	chickpeas (approx. 400 g), rinsed, drained
1 bunch	coriander, 1/2 coarsely chopped, rest set aside
50 g	white flour
½ tsp	salt

To fry

oil for frying

Rice noodle salad

100 g	rice noodles
	salted water, boiling
1 bunch	radish, thinly sliced
1	carrot, thinly sliced
1	cucumber, thinly sliced
1	lime, use only the juice
3 tbsp	sweet chilli sauce
¼ tsp	salt

How it's done

Aubergines

Spread the aubergines on a baking tray lined with baking paper.

To bake

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the aubergine slices and allow to cool slightly.

Make the balls

Heat the oil in a non-stick frying pan. Sauté the lemongrass, spring onions, garlic and chilli for approx. 5 mins., transfer to a bowl. Roughly purée the chickpeas, coriander and aubergines in batches in the food processor. Add to the bowl with flour and salt, knead by hand to make a compact mass, shape into approx. 20 balls.

To fry

Heat the oil in the same frying pan, fry the balls on all sides for approx. 10 mins.

Rice noodle salad

Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Add the radishes, carrots and cucumber to a bowl with the noodles. Mix in the lime juice, sweet chilli sauce and salt, plate up. Distribute the aubergine balls and remaining coriander on top.

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