Fried Eggplant Balls

Fried Eggplant Balls


73 people made this

A creative way to eat eggplant - like vegetarian meatballs. Crumbed snack sized eggplant balls that can be eaten with your favourite dip.


Serves: 8 

  • 2 teaspoons salt
  • 1 large eggplant, peeled and cubed
  • 1/4 cup diced onion
  • 3/4 cup diced green capsicum
  • 1 1/2 cups bread crumbs
  • 2 eggs
  • 16g grated cheddar cheese
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 cup (60g) plain flour
  • 1L vegetable oil for frying

Preparation:15min  ›  Cook:30min  ›  Extra time:2hours cooling  ›  Ready in:2hours45min 

  1. In a medium-size saucepan place 3cm of water, 1/2 teaspoon salt and eggplant. Cover saucepan and cook 15 minutes or until eggplant is tender. Drain well.
  2. Dice the cooked eggplant. In a large bowl combine eggplant, onion, green capsicum, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
  3. Place flour in a bowl. Whisk the remaining egg in a separate small bowl.
  4. Drop the eggplant mixture in heaped teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the whisked egg; finally, coat the balls with the remaining bread crumbs.
  5. In a large frypan heat vegetable oil and fry eggplant balls until they are heated through.

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