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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Photo by moonpig
Reviewed: May 24, 2008
Ok so at first glance you think oh another aurbergine (eggplant) recipe. HOWEVER, this was beautiful and surprisingly filling. I had no eggs though so just left them out and to be honest they held together great without them. I served with a basic tomato and red wine sauce and wholewheat pasta. Delicious and BF would like them next week too (this is the guy who hates aubergines!!!!). These would be great as finger party food with a nice dip or in a pitta bread with salad. Well theres no end of possibilities. I posted a photo too. Well done Aunt Mary!
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moonpig
Photo by moonpig
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Photo by Whitney
Reviewed: May 18, 2008
The eggplant balls came out a little bit too moist after baking for about 30 minutes. I think it was the egg since thy seemed fine before I added it. I didn't want to add too much extra bread crumbs since I thought it would make them bland. I think that next time I will use less egg and possibly increase cooking time. I did use egg substitute...so that could have been the issue rather than the recipe. I do plan on making this again, but will use more garlic to satisfy personal preference.
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Whitney
Photo by Whitney
Cooking Level: Intermediate
Home Town: Oklahoma City, Oklahoma, USA
Living In: Dallas, Texas, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 29, 2008
Just made these as burgers for lunch. They taste okay, but it's missing something. I tried strawberry jam and then hot sauce, but it just didn't work with either. I will not be making these again, unless I was in the mood for spaghetti and had some tasty spaghetti sauce to use atop.
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Chocokide
Photo by Chocokide
Cooking Level: Intermediate
Living In: Austin, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 26, 2008
Unbelievably good! I modified it so that it looked like meatballs, put a little bit of mozarrella cheese in the middle and fried it in a bit of EVOO. The result was a delicious subsitute for meatballs - great in sandwiches. Thank you Aunt Mary!
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MrsDiaz
Cooking Level: Beginning
Living In: Eagle Rock, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 25, 2008
Delicious recipe! My boyfriend and I loved this. I made half the batch into patties and half into meatballs. Great both ways! Definitely making this again. Thanks for the recipe!
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christina
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 10, 2008
We made these last night, and we loved them! I added shredded carrots and a bit of red pepper flakes and some pepper and oregano and served them on a bun with warm homemade tomato sauce. Also, I used a cup of bread crumbs and i still felt that I need more to make the consistency easier to ball up. My husband had two helpings, which is saying a lot. Next time I would add some onion and some other spices. You could do a lot with this recipe and get creative!
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JuliaGulia
Photo by JuliaGulia
Home Town: Brooklyn, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 19, 2007
These were awsome and fun for something different at dinner! We went the mediterranian route by adding a little curry and served with pita's and yogurt sauce. There is so much you can do with a recipie like this - thank you for sharing
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Lyka
Cooking Level: Intermediate
Home Town: Schaumburg, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 28, 2007
If you like eggplant you need to try these!
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MELMEN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 6, 2007
I thought these were super tasty, couldn't even really tell the difference. Just dont be afriad of using spices.
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Jean&Tyler
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 5, 2007
With tweaking I think these will be really good. Parsley is overpowering. I subbed more bread crumbs for the parmesan to make non-dairy. They were a little dry. I will try them again though. Once the recipe is tweaked, it's another great way to use the lovely eggplant.
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mommyabi
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 17, 2007
This turned out delicious! We let the eggplant "sweat" before cooking, but otherwise followed instructions exactly. We made patties out of these and baked them - yum! I found no flaws with the flavor, but will definitely be trying some of the suggestions other reviewers have made, next time I make this!
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Misha
Photo by Misha
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 8, 2007
Oh my goodness! I can't even describe how wonderful these were... I made them into patties. Prepared them 5 days in advance (we made them for no-meat Fridays in Lent). Wrapped them individually (uncooked) and froze them. We took out 2 today, threw them in the oven and baked them until they were brown on both sides... They were perfect! Wow. These make the best veggie burgers ever! Next time I'll probably double the recipe, because I have a new favorite food... Thank you for these!!! EDIT: We had surplus zucchini from the garden, so I used zucchini instead of eggplant this time. It also works very well!
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Maria
Photo by Maria
Cooking Level: Expert
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Indiana, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 23, 2007
Yum-o. I have a new favorite "meat"ball. I used breadcrumbs from the Costco bread with cloves of garlic - it's very firm. As other reviewers suggested, I smashed the eggplant while it was cooking, added a little bit of mozzarella and pine nuts. I served these with marinara sauce for dipping with the Alla Checca sauce with pasta from this site for a little twist - pasta with a light sauce, these yummy, hearty eggplant balls with a heartier sauce.
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Beth
Photo by Allrecipes
Cooking Level: Expert
Home Town: Howell, Michigan, USA
Living In: Waterford, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 10, 2007
Good addition to pasta. A little too much parsely, though. Will probobly use less next time.
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