Tasty Fried Eggplant Balls Recipe

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Most Helpful Positive Review

Jan 31, 2008

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!

—marathonmama

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Most Helpful Critical Review

Jul 05, 2011

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.

—styrofoamplates

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65 Ratings

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Mar 23, 2004

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!!!

—brielove

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Feb 26, 2010

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

—goldenretangie

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Nov 15, 2010

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.

—Alannah

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Feb 25, 2004

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!

—Arcticwoman

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Jan 29, 2006

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.

—sharei

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Nov 24, 2005

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.

—CHEZSHELL

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Nutrition

Calories
250 kcal
13%

Carbohydrates
25.2 g
8%

Cholesterol
55 mg
18%

Fat
14.2 g
22%

Fiber
3.5 g
14%

Protein
6.3 g
13%

Sodium
687 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tasty Fried Eggplant Balls

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 250
Calories from Fat: 127

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 2.4g 12 %
Cholesterol 55mg 18 %
Sodium 687mg 27 %
Potassium 237mg 7 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 3.5g 14 %
Protein 6.3g 13 %
** Sugars 3.3g
Vitamin A 6 %
Vitamin C 22 %
Calcium 8 %
Iron 19 %
Thiamin 27 %
Niacin 27 %
Vitamin B6 9 %
Magnesium 8 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.