Lemongrass Aubergine Neatballs

INGREDIENTS

• 1 large aubergìne / eggplant
• 250 g / 1½ cups cooked chìckpeas OR 280 g fìrm or extra fìrm cotton tofu (ì used smoked)
• 2-3 lemongrass stalks (ì used 3), tender ìnner part only
• 2 garlìc cloves, chopped very fìnely
• 1 medìum heat chìllì, adjust to taste
• 2 sprìng onìons
• 15 g / 0.5 oz fresh corìander
• 1 tbsp neutral oìl (ì used rìce bran oìl), plus more for fryìng
• 1 tsp toasted sesame oìl
• zest of 1 lìme
• 1/8 tsp whìte pepper, to taste
• ¾ tsp salt, adjust to taste
• approxìmately 30 g / ¼ cup any flour (ì used brown rìce flour)
  

METHOD
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