Ingredients

• 10 sprigs Fresh Parsley
• 200g Aubergine
• 70g Parmesan Cheese
• 80g Pecorino Cheese
• 2 tablespoons Olive Oil
• 1 Garlic Clove
• 150g Breadcrumbs
• 3 Eggs
• 150g Panko Breadcrumbs

Tools

• Oven
• kCook Multi
• Work surface
• Kcook bowl
• Baking sheet - 18 x 13"
• Large mixing bowl

Method

1. Fit fine grating disc (2) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit max blade to kCook bowl
4. Add olive oil, fresh parsley and garlic clove to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 4
8. Then add aubergine to the kCook bowl
9. Season
10. Cook with filler cap fitted - 3 min, 100°C, speed 3
11. Blend with filler cap fitted - 30 sec, speed 12
12. Then add breadcrumbs and egg to the kCook bowl
13. Turn direct prep attachment to position 1
14. Grate parmesan cheese and pecorino cheese into the kCook bowl with direct prep attachment
15. Turn direct prep attachment to position 2
16. Mix with filler cap fitted - 1 min, speed 8
17. Pre-heat oven - 180°C
18. Add panko breadcrumbs to a clean large mixing bowl
19. Season
20. Transfer content of kCook bowl to work surface
21. Form into balls with tablespoon
22. Roll balls in crumbs evenly
23. Transfer balls to baking sheet
24. Bake until light golden - 15 min, 180°C
25. Serve

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