Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Wash the eggplants, pat dry and cut first into quarters, then thin slices. Peel the garlic and chop finely. Wash the parsley, shake dry and chop coarsely.
Heat up a pan with a drizzle of olive oil over medium high heat and fry the garlic for about 2 minutes. Add the eggplants and fry for about 15 minutes, stirring occasionally.
Place the eggplants, pumpkin puree, 2 tablespoons panko, parsley, salt and pepper in the food processor and pulse until smooth and still chunky.
In a medium bowl combine the panko breadcrumbs with smoked paprika, salt and pepper. Coat your hands with a bit of oil and roll the eggplant pumpkin mixture into tablespoon-size balls (will make 15-20). Dredge each ball through the panko mixture and place on the prepared baking sheet. Repeat with the remaining mixture.
Drizzle with olive oil and bake for ca. 20-22 minutes until crispy and golden brown.
In the meantime, peel the shallot and ginger and cut into fine cubes. Heat a pan with a drizzle oil over medium heat and sauté the shallots and ginger for about 2 minutes.
Add garam masala, garlic powder, smoked paprika mix till evenly coated. Add the tomato sauce and coconut milk and simmer for about 15 minutes. Mix the ramen with the sauce and heat everything well. Wash the dill, shake dry and chop finely. Detach pomegranate seeds from the shell.
Serve eggplant pumpkin balls on the ramen and garnish with pomegranate seeds and fresh dill.
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Wash the eggplants, pat dry and cut first into quarters, then thin slices. Peel the garlic and chop finely. Wash the parsley, shake dry and chop coarsely.
Heat up a pan with a drizzle of olive oil over medium high heat and fry the garlic for about 2 minutes. Add the eggplants and fry for about 15 minutes, stirring occasionally.
Place the eggplants, pumpkin puree, 2 tablespoons panko, parsley, salt and pepper in the food processor and pulse until smooth and still chunky.
In a medium bowl combine the panko breadcrumbs with smoked paprika, salt and pepper. Coat your hands with a bit of oil and roll the eggplant pumpkin mixture into tablespoon-size balls (will make 15-20). Dredge each ball through the panko mixture and place on the prepared baking sheet. Repeat with the remaining mixture.
Drizzle with olive oil and bake for ca. 20-22 minutes until crispy and golden brown.
In the meantime, peel the shallot and ginger and cut into fine cubes. Heat a pan with a drizzle oil over medium heat and sauté the shallots and ginger for about 2 minutes.
Add garam masala, garlic powder, smoked paprika mix till evenly coated. Add the tomato sauce and coconut milk and simmer for about 15 minutes. Mix the ramen with the sauce and heat everything well. Wash the dill, shake dry and chop finely. Detach pomegranate seeds from the shell.
Serve eggplant pumpkin balls on the ramen and garnish with pomegranate seeds and fresh dill.
