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Tasty Eggplant Balls
Amalie

Tasty Eggplant Balls

Crispy golden eggplant balls with a tender, flavorful interior, perfect as an appetizer or light meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1.65 lb eggplant (diced into 1/2-inch cubes)
  • 2/3 cup parmesan
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup parsley
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup breadcrumbs (Italian Style)
  • 1/4 teaspoon dried oregano
  • 3/4 cup oil (neutral oil)

Method
 

  1. Preheat your oven to 400°F (205°C).
  2. Toss the diced eggplant cubes with 1/4 cup of the oil.
  3. Spread the eggplant on a baking sheet in a single layer.
  4. Roast for 25-30 minutes, stirring halfway through.
  5. Roast until the eggplant is completely soft and golden.
  6. Transfer the roasted eggplant to a fine-mesh strainer.
  7. Let the eggplant cool and drain for at least 10 minutes.
  8. Press gently on the eggplant with the back of a spoon to extract liquid.
  9. In a large bowl, combine the cooled drained eggplant with the parmesan.
  10. Add 1/2 cup breadcrumbs, egg, parsley, garlic powder, salt, and pepper.
  11. Add 1/4 teaspoon dried oregano to the mixture.
  12. Mix thoroughly with your hands or a wooden spoon until combined.
  13. Ensure the mixture holds together when squeezed.
  14. If too loose, add 1-2 tablespoons more regular breadcrumbs.
  15. Shape the eggplant mixture into golf ball-sized spheres (about 16-20 balls).
  16. Pour the Italian-style breadcrumbs into a shallow bowl.
  17. Roll the shaped balls in the seasoned breadcrumbs, coating all sides evenly.
  18. Press gently so the breadcrumbs adhere.
  19. Let the shaped and breaded balls rest on a parchment-lined plate for a few minutes.
  20. Heat the remaining 1/2 cup oil in a large skillet over medium-high heat.
  21. Heat until the oil shimmers and a small breadcrumb sizzles immediately.
  22. Working in batches, carefully place the breaded eggplant balls in the hot oil.
  23. Fry for 2-3 minutes until golden brown.
  24. Roll them gently with a slotted spoon to ensure even browning.
  25. Fry for another 2-3 minutes until deeply golden.
  26. Transfer the cooked balls to a plate lined with paper towels to drain excess oil.
  27. Serve immediately while warm.

Notes

Ensure eggplant is very soft and well-drained after roasting for best texture.
Don't overcrowd the pan when frying; cook in batches for even browning.
Let breaded balls rest for a few minutes to help the coating adhere.
Neutral oil (like vegetable or canola) is best for frying to avoid overpowering flavors.