Eggplant Balls

    1 hour

    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.

    218 people made this

    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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    Reviews in English (216)


    Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Garlic ( 12 ). I used a store bought variety of seasoned Bread Crumbs ( Italian ) and found that mashing the cooked Eggplant aided in the mixing of the ingredients. Excellent!!!  -  27 Aug 2002  (Review from Allrecipes USA and Canada)


    Very tasty and wonderful texture. I am not always a big eggplant fan but I couldn't get enough of these. We served them with spaghetti. I prepared the mixture and then froze them in balls before baking. I took them out when I needed them, baked them and they were very good.  -  19 Jul 2002  (Review from Allrecipes USA and Canada)


    Words can not explain this creation. My favorite veggie is eggplant - these absolutely deserve 5 stars. I test froze one cooked patty - still excellent. Next time I will cut the eggplant a tad bigger - maybe a little bigger then the size of dice - I also added chopped banana pepper & jalopeno to the rest of the batch (I made double right off the bat). I made patties and fried them in a LITTLE olive oil in a skillet on the stove. This is a great base to make your own veggie burgers - I will be adding waterchestnuts, chopped onion, shredded carrots. Can't wait until I make meatballs. This recipe is going to be a big hit at family gatherings!  -  31 Aug 2002  (Review from Allrecipes USA and Canada)