Recipe by MARBALET
"A creative way to eat eggplant!"
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1 3/4 teaspoons
large eggplant, peeled and cubed
chopped green bell pepper
1 1/2 cups
shredded Cheddar cheese
ground black pepper
vegetable oil for frying
I thought these were yummy! I pureed the eggplant after it was cooked, skipped the green peppers because I was out of them, used more cheese- about 3/4 cup, doubled the eggs (both for in the balls and in the dipping process- 4 total), and used whole wheat bread crumbs. I did need more bread crumbs for the dipping (about double). My toddlers thought these were chicken nuggets and dipped them in ketchup- which tasted good to me too. next time I will try them with the green pepper or double the paprika. good!
the idea i think is good but first of all the eggplant taste gets lost in the pepper, onion and bread crumbs. Second boiling the eggplant puts way too much water into this recipe. The second time i made these i broiled the eggplant and seasoned it lightly with garlic and onion powder, salt and pepper and i put it in the food processor with ~1 cup bread crumbs. then i made the balls and just rolled them in flour (no egg or crumbs on the outside). i baked them to reduce the calories and i thought they were delicious with some marinara sauce.
I followed the recipe but after I fried the eggplant balls I drained them well on paper towels. I then put jared pasta sauce in a shallow baking dish and added the eggplant balls top with shredded cheese of your choice and bake at 375 for 30 min. Serve with whole grain pasta. Sooooooo Goooood
We just got done eating these for dinner & could not wait to get online & review these...YUMMY!
I had an eggplant I did not know what to do with & it was getting old. Came online & looked up recipes last night & found this - I had all the ingredients already so it was perfect.
I did the advance work last night & then put it in the fridge. Rolled them & cooked them tonight. My husband is out late so he didn't get to try them but my 22 month old twins LOVED them, and the big surprise was my son who normally will not allow a veggie to pass his lips!
Some things I changed - I used fresh wholewheat breadcrumbs I ground in my food processor - I used about 5 slices. I needed more egg in the dipping procedure & I also added more cheese than it called for - I am going to guess I added almost 3/4 cup. This made them perfect.
Thanks so much for this recipe!!!
These were amazing! I fed them to a picky guest who claims to be a carnivore and he took seconds. Great recipe, I didn't change anything except I needed more egg and breadcrumbs for dipping than the recipe calls for. I would also increase the paprika next time, but overall, they were great and I will make eggplant a regular on my grocery list! Thanks for the great recipe! Just a thought- if you substantially change a recipe (like baking instead of frying and not using the egg coating) it doesn't make sense to give the original recipe a bad review based on your own alterations, especially when the majority of the reviews for the original are positive.
Wonderful! I had to add a bit more bread crumbs to make the texture stiffer, but I may not have drained the eggplant thoroughly. Drain the egplant REALLY well and you might not have to add the extra. Very tasy way to use eggplant thank you so much for this wonderful recipe!
This recipe truely deseves ***** stars. It is simple enough for beginners and pro cooks. I made this reipe and my family loved it. I added more cheese and breadcrumbs for an firmer mix.
Excellent! The batter smelled great and they tasted just as great. I served them to my boyfriends family and everyone loved them. It was easy to make too.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Fried Eggplant Balls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
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