Directions
Preparation:20min  ›  Cook:1hour15min  ›  Extra time:20min  ›  Ready in:1hour55min 

1. Preheat oven to 180 degrees C.
2. Wrap each eggplant in foil and place on a baking tray. Bake for 45 minutes or until you can easily pierce the skin with a fork. Slice each eggplant in half, discard seeds and scoop out the soft flesh then place the flesh in a colander.
3. Place colander on a plate then cover colander with foil and set heavy object on top of eggplant flesh to press out any excess water. Let stand for about 20 minutes, then chop the flesh (squeezing out excess water as you work).
4. Increase oven to 200 degrees C. Grease a baking tray with about 2 tablespoons olive oil.
5. Place egg, grated cheese, breadcrumbs, salt, pepper, mint leaves and chopped eggplant in a bowl then mix well.
6. Scoop up a small amount of eggplant mix then roll in palm of hands to make a ball. Roll in breadcrumbs and place in prepared tray. Continue to make balls and roll them in breadcrumbs until mixture has been used up.
7. Bake in the preheated oven for 40 minutes, turning the balls after 20 minutes.

Tip

Eggplants are full of water so this mix will still be quite moist even after draining the eggplants. Add more breadcrumbs if you prefer a firmer texture. Also, be careful when turning the balls in the oven because they will break easily.