Eggplant Balls

    Eggplant Balls


    211 people made this

    These eggplant balls are a great vegetarian alternative that are quick and easy to make and be served in pasta sauce, curried or as a rissole.

    Serves: 6 

    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 4 cups (500g) cubed eggplant, with peel
    • 1 tablespoon water
    • 1/2 cup grated Parmesan cheese
    • 1 cup chopped fresh parsley
    • 2 eggs, whisked
    • 3/4 cup dry breadcrumbs

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a baking tray.
    2. Heat a medium frypan over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover frypan. Allow eggplant to steam until soft; about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
    3. Mix cheese, parsley, eggs and breadcrumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more breadcrumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
    4. Place eggplant balls on prepared baking tray. Bake in preheated oven for 30 minutes. Serve immediately.

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