“These spicy eggplant appetizers are a great treat for your guests. And easy to make, too!” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
- In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
- In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.
Nutrition
Amount Per Serving (5 total)
- Calories
- 504 cal
- 25%
- Fat
- 45.8 g
- 70%
- Carbs
- 23.7 g
- 8%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Thanks for the great idea. I did adjust the recipe and directions to suit my needs. I mashed the eggplant instead of using the food processor and added potato flakes and Italian flavored breadcrumbs..." See more instead of flour for a better rolling consistency. Then I browned them in garlic and olive oil for a real Italian flavor. They are quite tasty and great with spaghetti squash."
Jerrol
"very messy. the balls did not stay together when fried. Consistency was mushy...." See more"
xray29588
"I used some of the other users idea's and they turned out great! I used one black beauty eggplant and one white eggplant. I added 2 eggs and used itailan bread crumbs and garlic seasoned potatoe fla..." See morekes. I added some additional itailan seasonings and some magic cheff seasonings. Then I hand rolled them into small meatball size balls and deep fried them. To some of the mix I added some curry, cumin and red pepper flakes. I will definitly use this recipe again. My husband really enjoyed them!"
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