A creative way to eat eggplant - like vegetarian meatballs. Crumbed snack sized eggplant balls that can be eaten with your favourite dip.
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! - 31 Jan 2008 (Review from Allrecipes USA and Canada)
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 - 25 Feb 2010 (Review from Allrecipes USA and Canada)
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!!! - 23 Mar 2004 (Review from Allrecipes USA and Canada)