The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 28, 2002
The end result is a very tasty additive as a side dish, but getting there is a little rough. First, I peeled the eggplant. The 1 tbsp of water is just not enough to get the eggplant moist and make it steam. It took almost 45 minutes before the eggplant was soft enough to "mush" up. Two add'l 1/4 cups had to be added w/the breadcrumbs. I even added in a little corn starch to give it a holding consistency. Refrigerating it should have been for 1/2 hour (not 15 minutes). I baked them for 45 minutes (not 30). They come out brown, and are very, VERY tasty when they're done. But, you must have patience and the right ingrediants to make it worthwhile.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 27, 2002
The proof is in the kids! I made these with spaghetti and use them as the "meat" balls. The kids never even realized they weren't eating the real thing. (my son noticed the skin, but i just told him it was spices1) I might try peeling them first next time to prevent that. I tried one right out of the oven and got the impression they would be great with ranch dressing as an appetizer. I put them in the sauce this time. I'm so glad I decided to try this. I did increas the bread crumbs to 1 cup and I used italian bread crumbs. Excellent! I'll recommend them to everyone who's afraid of eggplant!!! :)
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 14, 2002
I took all the advice and this is what I did. I used 1.3 cups of crushed crackers instead of bread crumbs. I could'nt decide between baking and frying so I did both. I baked at 350 for 15 minutes then I flattened and fried (used just a tad of olive oil, but probably could have done as well without) on each side until golden brown, put them back on the cookie sheet and put a teaspoon of riccotta cheese on each and put back in the oven for about 10 minutes. They were really good. My 5 year old daughter just loved them. The only reason I bought an eggplant is because she liked the way it looked. I have never made an eggplant dish. I guess it must be beginners luck. And one other thing; I used romano cheese instead of parmesan. I think I better get another eggplant. Oh, they could use a little salt.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 3, 2002
The eggplant smells funky when steaming, but after adding the breadcrumbs and baking, it was very good! These were great as leftovers all by themselves too. Thanks for the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 24, 2002
Couldnt get this recipe into balls, but baked it as a pie thing. It was fantastic.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 18, 2002
very good and easy. everyone liked them. will make the a must for my veggie friends
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 13, 2002
This was a good recipe. It tasted great with spaghetti sauce! I am definitely going to use this recipe in the future. (I added more bread crumbs and more parmesan cheese that detailed. And I fried the "meatballs" until this were golden brown on the outside.) Great recipe- tasty results.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Dec. 13, 2001
This recipe makes for a quick and delicious meal for vegetarians and carnivores alike. I am most impressed and will be making them again and again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 14, 2001
This was absolutely delicious! Delicious taste, i could have eaten just them for dinner.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 19, 2001
I did not like this recipe. It was too bland and all I could taste was the bread crumbs.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 18, 2001
This is yummy! I, too, added more bread crumbs and made patties and fried them. Put 'em on onion buns with some cheddar, mayo, dijon, red onion and tomato. Great vegetarian sub for a burger.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 17, 2001
Not so great.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: May 12, 2001
The "meatballs" actually tasted even better the next day. They can even be eaten cold and dipped in a sweet and sour sauce.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: May 4, 2001
i recentlu became a vegetarian and was really missing meatballs with my pasta. these have a great flavor. i love to find a recipe i will use all the time!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 25, 2001
This is a great recipe. I read the other reviews and knew ahead of time to add more bread crumbs. Also, I made fresh bread crumbs from seasoned bread. They taste better than meatballs!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 28, 2001
This recipe was very tasty. I didn't have enough breadcrumbs as called for in the recipe so I used the eggplant to stuff portabella mushrooms. After a trip to the store the next day I made "hamburger" patties with the leftovers. I found that if you coat the burgers with breadcrumbs they bake better and don't stick to the pan.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 23, 2000
The finished product is delish, but the recipe needs some adjustment. When I checked on the eggplant after just five minutes of steaming, it was sticking to the pan and about to burn. I'd suggest another way of cooking it - or paying VERY close attention during the steaming process. In addition, I needed MUCH more than 1/2 cup bread crumbs to make the mixture hold together - and even then, the balls were sticky and tended to spread a bit while baking. Maybe 1 cup bread crumbs, and say half an hour in fridge before attempting to roll the mixture into balls - and fry them, don't bake, so you can turn them and help them keep a ball shape.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 9, 2000
This is somewhat similar to a family recipe of mine, very yummy...even my brother who hates eggplants will eat this way!!! Just a suggestion, after baking or frying these add them into a pasta sauce and let them absorb the sauce, it will give them a different flavour!!!
Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 81-98 (of 98) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?