Ingredients

• 4 eggplants, peeled & finely diced
• 1 cup feta cheese, crumbled
• 2 eggs
• 1/4 cup flour
• 2/3 cup fresh dill, chopped
• 1/3 cup fresh parsley, chopped
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp salt
• Black sesame seeds for topping

Instructions

1. Boil the diced eggplants for 10 minutes.
2. Drain & let the eggplants sit in a strainer for 15 minutes.
3. Using your hands, squeeze out the remaining water from the eggplants.
4. Mix all of the ingredients together, except for the black sesame seeds.
5. Form into 10 balls (about 2 tbsp each), and sprinkle black sesame seeds on top.
6. Bake for 12-14 minutes at 400.