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RECIPE
11 INGREDIENTS 9 STEPS 1hr 40min

Crispy Eggplant Balls

4.3
3 Ratings
Crispy outside, soft inside and very, very yummy!! These Crispy Eggplant (aubergine) balls are delicious whether you eat them hot or at room temperature, making them ideal to take out on a picnic or as a light lunch served with a fresh green salad.
Crispy Eggplant Balls Recipe | SideChef
Crispy outside, soft inside and very, very yummy!! These Crispy Eggplant (aubergine) balls are delicious whether you eat them hot or at room temperature, making them ideal to take out on a picnic or as a light lunch served with a fresh green salad.
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
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Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
1hr 40min
Total Time
$0.59
Cost Per Serving

Ingredients

Servings
12
US / METRIC
4
as needed
for drizzling
1/2 cup
Fresh Dill , chopped
to taste
to taste
Crushed Red Pepper Flakes
(optional)
1 cup
or Grana Padano
1/2 cup
Breadcrumbs
as needed
Vegetable Oil
for frying
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
56
FAT
2.4 g
PROTEIN
3.9 g
CARBS
5.1 g

Cooking Instructions

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Step 1
Preheat the oven at 400 degrees F (200 degrees C).
Step 2
Cut the Eggplants (4) in half and drizzle some Olive Oil (as needed) and sprinkle a little bit of salt over each half. Place them on a baking tray with the cut face down.
Step 3
Bake for 30 minutes.
Step 4
Then remove from the oven and leave to cool down. With a spoon, scoop out the pulp and place in a mixing bowl.
Step 5
Place the eggplant pulp in a strainer and squeeze out all the liquid.
Step 6
To the pulp, add the Fresh Dill (1/2 cup) , Parmesan Cheese (1 cup) , Salt (to taste) , Ground Black Pepper (to taste) , and Crushed Red Pepper Flakes (to taste) , if using. Mix well. Cover the bowl and leave to rest in the fridge for at least an hour or better overnight.
Step 7
Remove the bowl from the fridge and add the Fresh Parsley (1 cup) and Breadcrumbs (1/2 cup) and mix well. In a separate bowl beat Egg (1) and on a separate plate add more breadcrumbs for breading.
Step 8
Dredge each ball in the egg and then cover in breadcrumbs. Once all the balls have been breaded, fry in hot Vegetable Oil (as needed) until golden brown, this can take around 10 minutes altogether.
Step 9
When the balls are golden brown remove from the oil and place over kitchen paper to absorb the excess oil. Serve and enjoy!

Rate & Review

4.3
3 Ratings
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Nutrition Per Serving
Calories
56
% Daily Value*
Fat
2.4 g
3%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
20.3 mg
7%
Carbohydrates
5.1 g
2%
Fiber
1.7 g
6%
Sugars
1.8 g
--
Protein
3.9 g
8%
Sodium
111.2 mg
5%
Vitamin D
0.1 µg
0%
Calcium
101.8 mg
8%
Iron
0.5 mg
3%
Potassium
145.6 mg
3%
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