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

  1. 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.
  2. Flake the SFM Boneless Saltfish and add to the bowl with the baigan. Mix well.
  3. Add the Parmesan cheese, green seasoning, minced garlic, parsley, pepper sauce. Mix together. Add in the breadcrumbs and the beaten egg. Mix well.
  4. Preheat the oven to 350 degrees F. Lightly spray a baking tray with cooking spray.
  5. 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.
  6. Remove and serve with desired dipping sauce. We used creamy garlic sauce.

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