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.
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)