Aubergine Eggplant Balls Recipes
BAKED AUBERGINE (EGGPLANT) BALLS
My toddler loves to eat eggplant this way. To increase the variety of foods she was eating and because I had no breadcrumbs I substituted ground almonds and couscous with good effect. I have also substituted the parsley with finely chopped up vegetables. This is a good base recipe to play around with.
Provided by Missy Wombat
Categories Vegetable
Time 1h
Yield 18 balls
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a baking sheet.
- Heat a medium skillet over medium heat.
- Pour in olive oil and saute garlic just until lightly browned.
- Mix in eggplant and water.
- Reduce heat to low and cover skillet.
- Allow eggplant to steam until soft, about 20 minutes.
- Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant.
- Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls.
- Add more bread crumbs as needed to make mixture workable.
- Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet.
- Bake in preheated oven for 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 62.5, Fat 3.9, SaturatedFat 1, Cholesterol 25.5, Sodium 73.4, Carbohydrate 5, Fiber 0.9, Sugar 0.8, Protein 2.2
EGGPLANT (AUBERGINE) MEATBALLS
My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.
Provided by skat5762
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant and sprinkle with salt.
- Let sit 10 minutes to draw out water.
- Rinse and pat dry.
- Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
- Remove and chop finely.
- Mix everything but the breadcrumbs when eggplant is cool.
- Then add breadcrumbs and mix until you get the consistency you want to form the balls.
- Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
- Turn halfway through baking to ensure even browning.
AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
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