Zutaten für Aubergine Eggplant Balls
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Zubereitung von Aubergine Eggplant Balls
- Preheat oil for frying to 350°F (175°C).
- Mince 1 large eggplant (about 1 lb) using a food processor. Transfer to a colander and generously salt. Let sit for 15-20 minutes to draw out excess moisture; then thoroughly press out any remaining liquid.
- In a large bowl, combine the drained eggplant, 1 large egg, 1/2 cup all-purpose flour, and salt and pepper to taste.
- Mix thoroughly until well combined.
- Shape the mixture into 1-inch balls.
- Carefully fry the eggplant balls in batches in the preheated oil until golden brown and cooked through (about 3-4 minutes per side). Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- While the eggplant balls are frying, prepare the vegetable sauté. In a large skillet, sauté 1/2 cup chopped onion, 1/2 cup chopped bell pepper (any color), 1/2 cup chopped carrots, and 1 (14.5 ounce) can of diced tomatoes until tender (about 8-10 minutes). Season with salt, pepper, and any desired herbs (such as oregano or basil).
- Once the eggplant balls are all cooked, arrange them on a serving dish and spoon the vegetable sauté generously over the top.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
1g
Carbs
5g
