The eggplant balls recipe is an easy and tasty second course, ideal for everyday lunch and dinner. The ingredients needed to make them are few and simple; just aubergines, breadcrumbs, an egg, and grated cheese are enough and in just a few steps we will prepare a tasty alternative to the classic meatballs! In today’s recipe, I decided to fry Eggplant Meatballs in a pan, but those who prefer can simply cook Eggplant Meatballs in the oven… the result will still be very good! These meatballs are also perfect as an appetizer or for an aperitif, one pull away from the other!
In the kitchen of every day instead, just accompany them with a rich salad and good bread and here they will turn into a rich single dish based on vegetables. Let me know in the comments if you will prepare them and what you think, but I’m sure you will really like eggplant balls recipe!
Preparation time: 30 min
Ready in: 30 min
3 medium-large eggplants
60 g breadcrumbs (more than the other for breading)
60 g grated cheese
Salt and Pepper To Taste.
Basil to taste (mint is also fine)
Seed oil for frying
Amount per serving
% Daily Value*
Total Fat 8.8g 11%, Saturated Fat 3.9g 19%, Cholesterol 57mg 19%, Sodium 231mg 10%, Total Carbohydrate 35.3g 13%, Dietary Fiber 15.5g 55%, Total Sugars 13.5g, Protein 11.6g, Vitamin D 6mcg 28%, Calcium 182mg 14%, Iron 2mg 12%, Potassium 1015mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Preparation of eggplant balls recipe
Wash the aubergines, cut the stalk, partially remove the peel and finally cut them into cubes; the amount of peel to be removed is based on your tastes, if you wish you could also eliminate it completely. Transfer the aubergines to a pot full of water, salt according to your taste and light the fire.
Cook the aubergines for 10 minutes from the moment of boiling, at the end they must be very soft.
Drain the aubergines with the help of a colander, then squeeze them well with a spoon to remove excess water. I advise you to do this carefully until you find a well “dry” pulp.
Transfer the aubergine pulp to a large bowl, add the egg, the breadcrumbs, the grated cheese, the minced basil, and finally add some pepper and (if necessary) another pinch of salt. Mix all the ingredients until you get a homogeneous mixture. Try to make a meatball; if the dough is too sticky, do not hesitate to add another handful of breadcrumbs to obtain an easily workable consistency.
Make slightly crushed meatballs the size of a ping pong ball. With the given doses you will get about 12 meatballs.
Bread the meatballs in the breadcrumbs; at this stage of the production, it will be easy to give the meatballs a regular and precise shape!
Heat the seed oil in a large pan then fry the meatballs 2 minutes per side until golden brown. After frying, lay the meatballs on paper towels to remove excess oil. If you want the meatballs can be cooked in the oven; arrange them on a baking tray slightly spaced apart, sprinkle them with a drizzle of oil, then bake them in a preheated oven at 180 degrees for 20-25 minutes.
Here are the eggplant balls recipe served on the table! They are perfect as a second course, perhaps accompanied by a rich salad and good bread.