Aunt Mary's Eggplant Balls

Aunt Mary's Eggplant Balls

159 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
LYNETTE MARIE
Recipe by  LYNETTE MARIE

“These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.”

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Ingredients

Adjust Servings

Original recipe yields 18 balls

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 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.
  3. 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.
  4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

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Reviews (159)

Rate This Recipe
SMOGGY
231

SMOGGY

Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Garlic ( 12 ). I used a store bought variety of seasoned Bread Crumbs ( Italian ) and found that mashing the cooked Eggplant aided in the mixing of the ingredients. Excellent!!!

JUJUKIN
111

JUJUKIN

Very tasty and wonderful texture. I am not always a big eggplant fan but I couldn't get enough of these. We served them with spaghetti. I prepared the mixture and then froze them in balls before baking. I took them out when I needed them, baked them and they were very good.

RICK13DEE9
99

RICK13DEE9

Words can not explain this creation. My favorite veggie is eggplant - these absolutely deserve 5 stars. I test froze one cooked patty - still excellent. Next time I will cut the eggplant a tad bigger - maybe a little bigger then the size of dice - I also added chopped banana pepper & jalopeno to the rest of the batch (I made double right off the bat). I made patties and fried them in a LITTLE olive oil in a skillet on the stove. This is a great base to make your own veggie burgers - I will be adding waterchestnuts, chopped onion, shredded carrots. Can't wait until I make meatballs. This recipe is going to be a big hit at family gatherings!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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