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My review
Tasty Fried Eggplant Balls
MARBALET
"A creative way to eat eggplant!"
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Ingredients
servings 250 calsOriginal recipe yields 8 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
- Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
- Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
- In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 250 calories; 14.2 g fat; 25.2 g carbohydrates; 6.3 g protein; 48 mg cholesterol; 687 mg sodium. Full nutrition
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Reviews
Read all reviews 6472 Ratings
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Most helpful positive review
1/31/2008
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 bal...
Most helpful critical review
7/5/2011
the idea i think is good but first of all the eggplant taste gets lost in the pepper, onion and bread crumbs. Second boiling the eggplant puts way too much water into this recipe. The second t...
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1/31/2008
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 bal...
2/25/2010
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 shre...
3/23/2004
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 ...
11/14/2010
These were amazing! I fed them to a picky guest who claims to be a carnivore and he took seconds. Great recipe, I didn't change anything except I needed more egg and breadcrumbs for dipping than...
7/5/2011
the idea i think is good but first of all the eggplant taste gets lost in the pepper, onion and bread crumbs. Second boiling the eggplant puts way too much water into this recipe. The second t...
2/25/2004
Wonderful! I had to add a bit more bread crumbs to make the texture stiffer, but I may not have drained the eggplant thoroughly. Drain the egplant REALLY well and you might not have to add the...
1/29/2006
This recipe truely deseves ***** stars. It is simple enough for beginners and pro cooks. I made this reipe and my family loved it. I added more cheese and breadcrumbs for an firmer mix.
11/24/2005
Excellent! The batter smelled great and they tasted just as great. I served them to my boyfriends family and everyone loved them. It was easy to make too.
10/15/2011
My husband and I loved this recipe. I had 4 eggplants one of the doctors at work had given me and had to find a way to use them. The hubbs isn't a fan of eggplant parmesan and I wanted something...