November Iron Chef Challenge - Breadcrumbs

A few weeks ago I was invited to a friend's birthday party. She is from Georgia and offered a rich variety of original Georgian food. Even though I asked her not to fuss and that I would bring my own food she offered a variety of fresh fruits and one Georgian dish that is vegan anyway: eggplant rolls with walnut paste and I sorrily have to admit that I did not like it too much, sadly I am very picky about dried parsley and onion and garlic powder plus I hate strong vinegar taste, so she isn't to blame, but I saw lots of potentials in this dish and today's Iron Chef challenge was the perfect time to give it a second try.
This is only about my sauce (which I made from the paste), the rest is a combination of stuff that spontaneously came to my mind and I really really liked it.
It is influenced by Italian, Mideastern and Balkan kitchen and I really enjoyed it (anyway you may make sure you will not meet any important persons for the next day):

Breaded Nutty Tofu Balls en croûte and Nutty Breaded Eggplant Slices with Walnut Parsley Cream Sauce

How to: 

What you need:

Balls:
Pizza dough (mine was not enough, I made it from ~100g wheat flour so you may use more (I think 200g would do just fine); water, olive oil, yeast, salt)
100g almond nut tofu (if you cannot track that down you may just use different grounded nuts), crumbled
1/2 bunch of parsley, chopped
2 cloves of garlic, minced
1/2 midi onion, minced
2 soy eggs
salt, pepper, olive oil

Coating: 
4 soy eggs
breadcrumbs (from ~4 slices of toast)
1tbsp grounded almonds
salt, pepper

Nutty Breaded Eggplant Slices:

1/2 small eggplant, in thin slices
soy eggs
breadcrumbs, grounded almonds (~2:1)
salt, pepper, olive oil

Sauce:

25g walnuts
15g breadcrumbs
1/2 bunch of parsley
1 clove of garlic
6tbsp of olive oil
salt (fleur de sel), pepper
plant (almond) cream


1.
Prepare pizza dough, allow it to rise

2. Prepare sauce:


1. crumble walnuts:

2. crumble bread

3: chop parsley

4. mince garlic

 5. stir with olive oil until smooth, season with salt and pepper, mix with plant cream until creamy

6. done, allow to infuse for several minutes

3.Balls: 

1.
roast crumbled tofu, garlic and onion in olive oil; season with salt, pepper and parsley, thicken with soy eggs;
allow to cool down

2.
roll small pieces of pizza dough until they become really flat, fill with tofu mixture and close them tightly, make sure to form balls

3.
bread by dipping into soy egg and breadcrumb almond mixture

4.
fry in olive oil until golden brown


5. Eggplant Slices


1.
Slice Eggplant, season with salt

2.
bread by using soy egg and almond bread mixture (I used the left over breadcrumbs and added grounded almonds)

3.
Fry until golden brown



Enjoy!