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Tasty Fried Eggplant Balls


"A creative way to eat eggplant!"
Original recipe yield: 4 to 6 servings.
Servings:
8

INGREDIENTS:

  • 1 3/4 teaspoons salt
  • 1 large eggplant, peeled and cubed
  • 1/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1 1/2 cups bread crumbs
  • 2 eggs
  • 1/2 ounce shredded Cheddar cheese
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 1 quart vegetable oil for frying

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.


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.