Eggplant Aubergine Balls Recipes

EGGPLANT (AUBERGINE) MEATBALLS

Steps:

• Slice eggplant and sprinkle with salt.
• Let sit 10 minutes to draw out water.
• Rinse and pat dry.
• Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
• Remove and chop finely.
• Mix everything but the breadcrumbs when eggplant is cool.
• Then add breadcrumbs and mix until you get the consistency you want to form the balls.
• Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
• Turn halfway through baking to ensure even browning.

TASTY FRIED EGGPLANT BALLS

Steps:

• 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.

AUNT MARY'S EGGPLANT BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
• Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
• Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

BAKED AUBERGINE (EGGPLANT) BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a baking sheet.
• Heat a medium skillet over medium heat.
• Pour in olive oil and saute garlic just until lightly browned.
• Mix in eggplant and water.
• Reduce heat to low and cover skillet.
• Allow eggplant to steam until soft, about 20 minutes.
• Place eggplant in a large bowl and allow to cool slightly.
• Mix cheese, parsley, eggs, and bread crumbs into eggplant.
• Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls.
• Add more bread crumbs as needed to make mixture workable.
• Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
• Place eggplant balls on prepared baking sheet.
• Bake in preheated oven for 30 minutes.
• Serve immediately.

AUBERGINE (EGGPLANT) BALLS

Steps:

• Mince eggplant, I use my food processor, and drain.
• Place eggplant into bowl; add egg and flour. Mix thoroughly.
• Shape into balls and fry in oil until browned, transfer to serving dish.
• Saute peppers, onions, carrot, and tomatoes until tender.
• Pour vegetables over egplant balls.

EGGPLANT "MEATBALLS"

Steps:

• Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
• Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
• Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
• Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
• Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
• Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.

EGGPLANT (AUBERGINE) BALLS

Steps:

• Bring a large saucepan of salted water to the boil.
• Remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes.
• Drain off the water and leave to cool.
• Squeeze any excess liquid from the eggplants and chop finely.
• Place in a bowl, add the basil, crushed garlic, Pecorino, egg and a large pinch of salt.
• Mix thoroughly.
• Add enough breadcrumbs to hold the mix firmly.
• Form the mixture into walnut sized balls and roll in breadcrumbs.
• Heat plenty of corn oil in a deep pan.
• Fry the eggplant balls in batches so that they have enough room to move about in the oil.
• They should be golden-brown after about 5 minutes.
• Leave to dry on paper towels.
• Serve hot or cold.