Forktionary

Aubergine Eggplant Balls Recipe

Crispy, golden eggplant balls, bursting with flavor! This family recipe transforms humble eggplant into a delicious and satisfying dish. Even eggplant skeptics will love these savory bites, served atop a vibrant sauté of peppers, onions, carrots, and tomatoes. Get ready for a taste sensation!

Prep Time 25 mins
Cook Time 30 mins
Calories 87.3 kcal
Protein 7g
Rating 4.0 (2 Reviews)
Aubergine Eggplant Balls 22

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aubergine Eggplant Balls

  • 1 large eggplant (about 1 lb)
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1 (14.5 ounce) can diced tomatoes
  • salt and pepper, to taste
  • oil for frying
  • optional herbs (such as oregano or basil)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Aubergine Eggplant Balls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Aubergine Eggplant Balls

  1. Preheat oil for frying to 350°F (175°C).
  2. 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.
  3. In a large bowl, combine the drained eggplant, 1 large egg, 1/2 cup all-purpose flour, and salt and pepper to taste.
  4. Mix thoroughly until well combined.
  5. Shape the mixture into 1-inch balls.
  6. 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.
  7. 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).
  8. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes European Italian Mediterranean Vegetarian Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Low Protein Healthy Vegetables European Low Fat Russian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something