Fried Eggplant Balls

    2 hours 45 minutes

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

    80 people made this

    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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    Reviews in English (65)


    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)