Reviewed: Apr. 12, 2006

LOVED IT!! I'm a new vegetarian and tried this out as one of my first non-meat meals. I and my mum couldn't tell the difference.

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Beckybocky

Cooking Level: Intermediate

Home Town: Bray, County Wicklow, Ireland

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Apr. 10, 2006

These were great. I peeled the eggplant first(my personal preference).I found it easier to steam the eggplant in a larger pan when using one large eggplant. I also mashed it when blending the ingredients. When baking in the oven, I turned the balls over 1/2 way through to get that golden brown look and a better texture. More garlic and a couple dashes of of red pepper flakes gave it a great kick.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 27, 2006

I eliminated the olive oil, opting for non-stick spray and a non-stick pan. Used food processor to grate the eggplant (used the long, slender Japanese eggplants). Very pleased with the results. Will definitely make these again.

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OBRIGADA

Cooking Level: Intermediate

Home Town: Taylor, Wisconsin, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jan. 22, 2006

Oh my gosh this was great! I don't like eggplant that much but eating it like this makes me love it. My whole family loved it and I have forwarded this recipe onto several of my friends and they all think its great.

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 17, 2005

I made these eggplant balls and tried frying them in a fry pan. They tended to fall apart, I will try baking them next time. The taste was good, and we ate every bite. I made them again, and baked them in the oven. They were much better and did not fall apart nearly as much. I served them with pasta and a simple marinara sauce. Next time I will try stirring in 1/4 cup TVP for improved texture. This recipe is definitely a winner!

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 24, 2005

This recipie is excellent; I used them in hamburgers and my family preferred them to normal hamburgers!

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lastdreamer

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Reviewed: Oct. 20, 2005

My boyfriend and the women in my bookclub all loved this recipe. If you like eggplant, go ahead and include total of 6-7 cups of eggplant to the recipe (rather than 4C),and add one eggwhite. Using Italian breadcrumbs adds some nice flavor.

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PK

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Reviewed: Oct. 16, 2005

This was great. I made a sauce of yogurt, fresh dill, parsley and fresh cucumber and served the eggplant balls on focaccia rolls. My husband was forced to eat eggplant as a child and consequently hated it. The only way he will eat eggplant is in parmesan. The eggplant balls are a keeper.

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lee ann

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Reviewed: Jan. 10, 2005

Very pleasant surprise. Tasty even though neither I nor my husband like vegetables. Making them into balls didn't work so well. In the future, I will peel the eggplant and make sure the cubes are completely coated with breadcrumbs, then toss with the other ingredients

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SOLDIERMATE

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jan. 9, 2005

Absolutely fabulous. I make this to take along to all occasions and it becomes the talk of the table - everyone wants the recipe. I team it with tomato and basil sauce and often partner it with fresh pasta for a tasty meal. Note: add some mozzerella for an extra cheesy taste.

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Brindabella Jane

Home Town: Sydney, New South Wales, Australia

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Reviewed: Dec. 8, 2004

This was very good. We really enjoyed it. My daughter who does not like eggplant said this was good. I did as another reviewer suggested and added 1 extra clove of garlic, balsamic vinegar, and red pepper flakes. I also topped it with marinara sauce and mozzerella cheese for the kids. Thanks for sharing.

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CHRISTY PALMER

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Reviewed: Nov. 29, 2004

I love these!! My 5 & 3 yo boys had no idea they weren't "real" meatballs. A great way to use up eggplant!

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MRSTIGGY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 5, 2004

These were really hearty and not too hard to make. A big hit with veggie friends, too.

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RFEBERT

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Reviewed: Sep. 19, 2004

Super. I'm always looking for healthy food that actually tastes good. These fit the bill. I've baked them on a seasoned baking stone with no oil. Just a touch of cooking spray will keep them from sticking to an ordinary pan. I put everything in my food processor & used a large spoon to scoop & flatten it into patties. They freeze well unbaked. Thanks Lynette! I can't believe that I actually like veggie burgers.

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: Aug. 3, 2004

These are pretty good. My mother always make these, but I didn't have her recipe so I came here. These came very close. I mashed the eggplant after it was done cooking and i also peeled the eggplant.

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calead910

Cooking Level: Expert

Home Town: South River, New Jersey, USA

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Reviewed: Jul. 21, 2004

Love it Love it Love it. I peel the egplant so that it mixes better. My husbands favorite.

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LBGUSSMAN

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Reviewed: May 1, 2004

This was pretty easy, kind of messy but got great reviews. I DID add chili pepper flakes and a bit more salt and break crumbs. Friends of ours ate this with a falafal yougurt/dill sauce in pita bread. Next time i'm going to try the balsamic vinger/chili pepper steam/cooking suggestion by one of the other reviewers.

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KASHMIRIGIRL

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: New York, New York, USA

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Reviewed: Mar. 3, 2004

If you like lots of flavor and spice - consider my variation on this theme: I jazzed up this dish by adding 2 extra cloves of garlic, 1 tsp of crushed red pepper flakes, 2 tbsp of balsamic vinegar and 4 tbsp white wine while steaming the eggplant. I left out the egg. I formed the mashed eggplant into 1/4" patties and baked on a lightly greased cookie sheet per the original instructions. They are incredible! Far more than I hoped for and we'll be making this dish often. Served with a side of pasta and marinara sauce. Leftovers, if there are any, would be great cold in a pita sandwich.

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YGDRAEZLE

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Reviewed: Jan. 4, 2004

Terrific as a side dish or appetizer! I sauteed the diced eggplant in a drop of olive oil and a little water until it turned soft & mushy. I ommitted the egg and formed into balls, rolled in breadcrumbs and fried in olive oil. This one is a keeper!

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AC8916

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Reviewed: Aug. 5, 2003

My husband and I are on a diet and I thought these would be a perfect replacement for real meatballs. They're not bad... I'm eating them right now in a pita with Zaziki (greek yogurt sauce with cucumbers and garlic)... I added more garlic, gyro seasoning, pepper, and onion powder to the mixture, which made them smell wonderful while they were cooking in the oven. The flavor is pretty good but it's definitely no meatball substitute as it does not have the texture I was looking for. I might try to make this again with lean ground beef instead. I guess I expected them too much to taste AND feel like meat. They look really good, they smell fantastic, but they just don't feel like how I thought they were supposed to. I'm sure vegetarians will like this recipe, but for carnivores and meat fans like myself, it just doesn't cut it.

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