Great sounding idea, but this recipe needs work. I read all the reviews that suggested tweaks, but decided to follow the straight recipe except I had to use red bell pepper instead of green. The eggplant was "shloopy" after boiling it for 15 minutes, so after draining in a colander, I dumped it onto paper towels and patted it dry before combining with the other ingredients. I left it in a covered bowl overnight hoping it would firm up in the fridge. It did not.
I should have realized that unseasoned flour and unseasoned bread crumbs would not make for a tasty coating, but didn't until I popped the first piping hot eggplant ball into my mouth. Needs more oomph. It was pleasantly crunchy on the outside and gooey in the center, a "feature" my children immediately rejected. I liked the consistency but couldn't get past the blandness. If I weren't doomed to eat a whole batch by myself I might try roasting the eggplant (instead of boiling) and adding more seasoning to the "goop" and to the flour, and breadcrumbs.
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Great sounding idea, but this recipe needs work. I read all the reviews that suggested...