**Crispy and Flavorful: A Culinary Journey into Fried Eggplant Balls**
Embark on a delightful culinary adventure with our tantalizing fried eggplant balls. These delectable morsels, crafted from tender eggplant, aromatic herbs, and savory seasonings, offer a symphony of flavors and textures that will captivate your taste buds. From classic Italian polpette di melanzane to inventive fusion creations, our collection of recipes presents a global tapestry of this beloved dish. Whether you prefer a crispy golden crust or a tender, melt-in-your-mouth interior, our diverse selection of recipes caters to every palate.
**Classic Italian Polpette di Melanzane: A Timeless Tradition**
Immerse yourself in the culinary heritage of Italy with our authentic polpette di melanzane. This traditional recipe showcases the harmonious marriage of eggplant, Parmesan cheese, and fresh herbs, resulting in savory and addictive meatballs. Served as an antipasto or main course, these fried eggplant balls embody the rustic charm and comforting flavors of Italian cuisine.
**Explore a World of Flavors with Creative Variations**
Beyond the classic Italian preparation, our collection includes a myriad of innovative interpretations that draw inspiration from diverse culinary traditions. From the vibrant spices of Moroccan zaalouk to the tangy kick of Thai eggplant fritters, each recipe offers a unique twist on this versatile dish. Experiment with different herbs, spices, and accompaniments to create your own signature fried eggplant balls that reflect your personal taste and culinary preferences.
**Vegan and Gluten-Free Options for Inclusive Indulgence**
Our recipes cater to various dietary needs, ensuring that everyone can savor the delights of fried eggplant balls. Discover delectable vegan and gluten-free alternatives that compromise neither on flavor nor texture. Enjoy the same crispy exterior and tender interior, crafted with plant-based ingredients and gluten-free flours. These inclusive recipes allow everyone to partake in this culinary celebration.
**Elevate Your Culinary Skills and Impress Your Loved Ones**
With our detailed instructions and expert tips, you'll master the art of frying eggplant balls like a pro. Impress your family and friends with these delightful treats, perfect for casual gatherings, festive occasions, or simply as a satisfying snack. Each recipe is carefully curated to guide you through the process, ensuring success in your culinary endeavors.
**Fried Eggplant Balls: A Culinary Symphony Awaiting Your Discovery**
Embark on a culinary adventure with our comprehensive collection of fried eggplant ball recipes. From classic Italian polpette di melanzane to innovative fusion creations, our diverse selection offers something for every palate and dietary preference. With our detailed instructions and expert tips, you'll create crispy, flavorful fried eggplant balls that will delight your taste buds and leave you craving more. So, gather your ingredients, fire up your stove, and prepare to tantalize your senses with this delectable dish.
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
FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
CALABRESE FRIED EGGPLANT
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.
- For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
- For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.
- For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute. Drain on paper towels.
- Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.
EGGPLANT "MEAT"BALLS RECIPE BY TASTY
Here's what you need: water, eggplant, water, small onion, celery, garlic, whole wheat breadcrumbs, grated parmesan cheese, fresh parsley, fresh basil, dried oregano, salt, pepper, egg
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
- To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
- Preheat oven to 375°F (190°C).
- Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
- Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
- To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
- Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 52 grams, Fat 5 grams, Fiber 6 grams, Protein 12 grams, Sugar 10 grams
BAKED 'FRIED' BREADED EGGPLANT
This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.
Provided by Sunnydae
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
- Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
- Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g
PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
EGGPLANT "MEATBALLS"
I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 24 "meatballs"
Number Of Ingredients 11
Steps:
- Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
- Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
- Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
- Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
- Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.
EASY FRIED EGGPLANT
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
Provided by WALLEN
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g
Tips:
- For a crispier coating, double-coat the eggplant balls in the breadcrumb mixture.
- To save time, use a food processor to grate the eggplant.
- If you don't have any bread crumbs, you can use crushed crackers or cornflakes.
- Serve the eggplant balls with your favorite dipping sauce, such as marinara sauce, tzatziki sauce, or ranch dressing.
- For a healthier version, bake the eggplant balls instead of frying them.
Conclusion:
These tasty fried eggplant balls are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy eggplant, give these fried eggplant balls a try. You won't be disappointed!
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