These spicy eggplant appetizers are a great treat for your guests. And easy to make, too!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.

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  • In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.

  • In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.

Nutrition Facts

504.5 calories; 5.4 g protein; 23.7 g carbohydrates; 37.2 mg cholesterol; 139.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
Thanks for the great idea. I did adjust the recipe and directions to suit my needs. I mashed the eggplant instead of using the food processor and added potato flakes and Italian flavored breadcrumbs instead of flour for a better rolling consistency. Then I browned them in garlic and olive oil for a real Italian flavor. They are quite tasty and great with spaghetti squash. Read More
(32)

Most helpful critical review

Rating: 2 stars
01/25/2004
very messy. the balls did not stay together when fried. Consistency was mushy. Read More
(24)
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
01/25/2004
Thanks for the great idea. I did adjust the recipe and directions to suit my needs. I mashed the eggplant instead of using the food processor and added potato flakes and Italian flavored breadcrumbs instead of flour for a better rolling consistency. Then I browned them in garlic and olive oil for a real Italian flavor. They are quite tasty and great with spaghetti squash. Read More
(32)
Rating: 2 stars
01/25/2004
very messy. the balls did not stay together when fried. Consistency was mushy. Read More
(24)
Rating: 4 stars
07/20/2008
I used some of the other users idea's and they turned out great! I used one black beauty eggplant and one white eggplant. I added 2 eggs and used itailan bread crumbs and garlic seasoned potatoe flakes. I added some additional itailan seasonings and some magic cheff seasonings. Then I hand rolled them into small meatball size balls and deep fried them. To some of the mix I added some curry cumin and red pepper flakes. I will definitly use this recipe again. My husband really enjoyed them! Read More
(23)
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Rating: 1 stars
09/23/2010
wow. this is awful. i guess the taste is ok but the texture is mushy and slimy and it does NOT hold together at all during frying. needs some glue to give it some structure but in the future ill just have my eggplant sweat and roasted the old fashioned way. Read More
(5)
Rating: 5 stars
08/25/2011
I steamed & processed the eggplant with a couple cloves garlic and chopped onion. Added bread crumbs from three pieces of toast instead of flour. 2 eggs didn't have pepperocini. added a little powdered potatoes and cheddar cheese. I also added red pepper flakes cumin and curry like another user suggested. Next time I'm going to try pan frying in little cakes. My husband said it sounded gross but then after dinner asked to take the leftovers to work.: ) Read More
(5)
Rating: 3 stars
09/13/2019
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