Saturday, March 13, 2010

Eggplant Balls

These are even tastier the next day, cold.

Preparation time: 80 mins
Makes 15-20

  • 3 large eggplant (aubergine)
  • olive oil
  • 1 brown onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 red chilli, finely diced (optional)
  • 1 1/2 cups fresh wholemeal breadcrumbs
  • 1tsp dried oregano or thyme
  • 1 free range egg or 1/2 tbs plain flour
  • 1/4 cup grated fresh parmesan cheese (optional)
Preheat the oven to 180C/356F and lightly oil large oven tray.
Dice eggplant into 1/2 inch cubes and place on oven tray, sprinkle with a little salt and lightly drizzle with olive oil. Bake in a moderate oven for 20mins until golden and soft; remove from oven and allow to cool slightly.

In a large bowl mix the finely diced onion, garlic, chilli, 1 cup of the breadcrumbs, oregano or thyme, combine well. Add the whisked egg, parmesan cheese and eggplant, season with salt and pepper.

Mix thoroughly (easier with your hands); check consistency and add more breadcrumbs if the mixture is not coming together easily.

Form mixture into small balls, place on non-stick oven tray and bake in a moderate oven for 30 minutes, until golden.

Alternatively they can be deep fried for added crunch.

Serve as a side or appetizer with bread and dips.


willow said...

Yum. I'm picking up an eggplant today!

Derrick said...

Hi Alaine,

I could dip one or two of those right now! I have a super recipe for grilled aubergine slices topped with pesto and mozzarella, which always goes down well.

Bonnie, Original Art Studio said...

Alaine! These look and sound delicious and fit into my vegetarian lifestyle. I'll definitely try it! Thank you.

Alaine said...

Willow...they are very tasty - I put in more cheese and garlic!

Alaine said...

Derrick...on his first trip to Italy, DMJ came back with a similar recipe and we have it quite often as an entree.

Alaine said...

Hello Bonnie...the texture is quite 'meaty' when cold. I have a glut of eggplant so have been looking for different recipes. Eggplant Parmesan and Eggplant Lasagna are delicious too.

Nancy said...

These look fantastic! I must try this recipe. Usually eggplant soaks up so much oil with most recipes that I don't always use it, but this one is baked - yum.

Susan said...

Well, you sure beat me on this one! That's one I've never heard of! They look and sound delicious and I love eggplant. Thanks for the recipe.

Alaine said...

Nancy...I know, they soak up the oil - I use a canola spray instead now.

Alaine said...'s time consuming but worth it.

Lidian said...

These sound fantastic! I am mostly-vegetarian and my eldest is mostly-vegan so I will have to try these. Yummy!

blackbird said...

I've copied off the recipe and will give it a try- it sounds so good. Thanks for posting it and for telling us that you add more cheese and garlic- that's what I'll do.

vicki archer said...

Yum..Have a wonderful weekend, xv.

Nancy said...

I like this one, Alaine! I went darker on my blog, too. I think it makes the pictures pop.

FireLight said...

Alaine, thank you for stopping by TKR ... I am writing this recipe down--NOW! I can't wait to try these! ECLECTIQUE is a gorgeous place in the BlogoSphere!

Alaine said...

Oh, Firelight, thank you! They are nice; add more cheese and garlic!

steven said...

alaine - i'm banking this recipe for later. i have never thought of using eggplant this way and it looks so yummy!!! steven

Alaine said...

Hi Steven, would be fun to make with your daughter!

Vagabonde said...

Eggplant (we call them aubergine) is one of my favorite vegetable. I’ll copy your recipe and it will be made for sure. Thank you.

Alaine said... pleasure, do hope you enjoy them!