Rating: 3 stars 2.7
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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

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Recipe Summary

Servings:
5
Yield:
4 to 6 servings
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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

505 calories; protein 5.4g; carbohydrates 23.7g; fat 45.8g; cholesterol 37.2mg; sodium 139.6mg. Full Nutrition
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