Eggplant Balls

8 ingredients
6 steps

Ingredients

  • 3 medium eggplants, peeled and diced
  • 6 medium potatoes, peeled and diced
  • 1 egg, beaten
  • 1 1/2 c. grated Parmesan cheese
  • 1 c. parsley
  • 2 Tbsp. garlic, finely chopped
  • seasoned bread crumbs
  • oil

Directions

  1. 1
    Cook eggplant and potatoes in pot until soft, approximately 20 to 25 minutes.
  2. 2
    Drain water, mash vegetables; allow to cool.
  3. 3
    In large mixing bowl, put mashed vegetables and add egg, cheese, parsley, garlic and enough seasoned bread crumbs to form mixture that holds its shape.
  4. 4
    With hands, form balls and drop into hot oil and brown on all sides.
  5. 5
    Drain on paper towel.
  6. 6
    Serve hot or at room temperature.

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