Recipes
BAIGAN & SALTFISH BALLS – Stephon Felmine

Made for Stephon Felmine on Cup of Joe Caribbean
Ingredients
2 large melongenes/eggplants/baigan
Olive oil
4 – 5 fillets SFM Enterprises Boneless Saltfish, prepared according to directions
½ cup Parmesan cheese
2 – 3 cloves garlic, minced
1 tsp green seasoning
1 tsp chopped parsley or shadon beni
1 small sweet pepper, seeded and diced
1 egg, lightly beaten
½ cup breadcrumbs
½ tsp pepper sauce, optional
Directions
- Rub the melongene/baigan all over with some olive oil and roast in a 400 degree F oven until cooked (approx. 20 – 25 mins). Remove and let cool if desired. Split them open and remove the pulp and place in a bowl.
- Flake the SFM Boneless Saltfish and add to the bowl with the baigan. Mix well.
- Add the Parmesan cheese, green seasoning, minced garlic, parsley, pepper sauce. Mix together. Add in the breadcrumbs and the beaten egg. Mix well.
- Preheat the oven to 350 degrees F. Lightly spray a baking tray with cooking spray.
- Using a spoon form the mixture in to even bite sized balls and place on the tray. Bake in the preheated oven for 15 – 20 minutes.
- Remove and serve with desired dipping sauce. We used creamy garlic sauce.