Deep Fried Eggplant Balls

This post may contain affiliate links. Please read my disclosure policy.

Deep fried eggplant balls is a classic recipe from the South of Italy, flavoured with basil, garlic and Parmesan, even the fuzziest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table or as canapes.

Why they are so delicious

If you like Italian meatballs you will love these eggplant balls and if you are vegetarian you just found the best alternative to meatballs.

Steamed eggplants are used instead of meat, and they are mixed with Italian flavoured breadcrumbs. They are mixed with garlic, basil and parmesan and I don’t think I need to say more.

Italian seasoned breadcrumbs

I always use Italian seasoned breadcrumbs in many of my recipes, that is why I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.

If you want to know more about it you can read the article: Grated Parmesan and Breadcrumbs. also check out the article: Once a Month Freezer Meal Prep to find out what else I keep in my freezer.

I always keep the stale bread aside and when I have time I prepare the breadcrumbs and freeze it. Here are the ingredients I use in proportion to 3 cups of grated stale bread:

• 3 cups of grated stale bread
• 1/2 cup of parmesan
• 1/2 cup of basil leaves or parsley
• 1 garlic cloves

If you are making it only for this recipe use the amount listed on the recipe card below

How to prepare the Italian seasoned breadcrumbs

1. Greate the parmesan in a shredder
2. Cut the stale bread in chunks small enough to fit in the shredder
3. Shredd the bread putting the garlic  first so the bread absorbs the flavour
4. Take a cup of shredded breadcrumbs and blend it with the basil leaves (used shredded bread otherwise you risk to break the blender as the bread is too hard for a blender)
5. Add the shredded parmesan to the breadcrumbs
6. Then the breadcrumbs mixed with the basil

Following this procedure will minimize waste (like basil been stuck in the side of the blender, or parmesan left inside the shredder) and a perfect combination of flavours (the breadcrumbs absorbing the garlic and the basil)

It is best if the breadcrumbs rest overnight to absorbs all the flavours. If you freeze them you don’t have to worry about it and use them directly.

How to make the deep-fried eggplant balls

1. Peel and cut the eggplants into small cubes
2. Cove and put in the microwave for 10 minutes at high power
3. Open carefully make sure you don’t get burned by the steam. Stir and put back in the microwave for 10 more minutes
4. Let it cool down completely, 1 or 2 hours

5. Taking a handful at the time squeeze out the water
6. Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight
7. Shape them into oval balls that fit into the palm of your hand
8. Deep fry in oil
9. Once cooked place on an absorbent kitchen paper to drain the excess oil
10. You can eat them hot or at room temperature

Tips to make the best eggplant balls

Here a few pointers:

• When I buy eggplants I always choose the thinnest as they usually have fewer seeds. I hate when I open eggplant and the flesh is full of seeds, I often end up throwing it away.
• Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water.
  So you need to microwave them at least a few hours before making the deep fried eggplant balls.
• Once the eggplants are cooked in the microwave and the water is squeezed, they reduce in size, so make sure you have enough eggplants.
• If you don’t have a microwave, you can boil the eggplants but do not cut or peel them before you boil them, otherwise, they will absorb all the water.
• The longer the mix rests in the fridge the more the eggplants absorb the flavour of the garlic, basil and Parmesan. So best to prepare the mix the day before.

How to serve the Deep fried eggplant balls

These deep fried eggplant balls are perfect as a starter for a dinner party or a barbecue. You can do most of the work the day before and just fry them the same day.

They are a perfect option on a buffet table but make sure you have enough because they will go fast. If you want to have a collection of finger food, you could also make deep fried pizza, arancini, pizza campofranco.

If you have any deep fried eggplant balls left over, and that is a big IF, you can eat them the next day. Even served at room temperature, they are delightful.

More of my favourite fried recipe

If you are craving for fried food, you may want to check out these other recipes:

Pasta a Frittata: Italian Fried Pasta

This is not even a recipe; fried pasta is what Italian do when we have pasta leftover and don t want to cook anything. It is very popular with children. #yourguardianchef #pasta #Italianfood

Check out this recipe

Fried Zucchini Flowers Recipe

A typical Mediterranean dish: Fried Zucchini Flowers or Squash blossom in English, and in France they are called Beignets de Fleurs de Courgette. You can find different recipes for the batter as well as the filling, I use a simple batter flavoured with saffron and fill them with mozzarella and ham. #yourguardianchef #flowers #Italianfood #starters

Check out this recipe

homemade chicken nuggets recipe

Chicken nuggets flavourved bread crumbs with Parmesan and basil #yourguaridnchef #parmesan #friedfood #Italianfood

Check out this recipe

Fried Pizza

Fried dough pizza recipe is a traditional dish originating from the Neapolitan street food after War world 2.  This plate is simple to make and easy to present at parties as it can be warmed up just before serving.  It is a traditional recipe from Naple #yourguardianchef #pizza #italianfood #pizzarecipes #pizza

Check out this recipe

Classic Veal Milanese

Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries. #yourguardianchef #Italianrecipe #italianfood #veal

Check out this recipe

Rissole à la Dauphine

Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce. #yourguardianchef #appetizerrecipes #appetizersforparty #appetizerrecipeschristmas

Check out this recipe

If you are making this deep fried eggplant balls, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Print Recipe Pin Recipe

4.63 from 8 votes

Deep Fried Eggplant Balls

Deep fried eggplant balls is a classic recipe from the South of Italy, even the fuzziest children will devour those delightful vegetable bites. #yourguardianchef #appetizers #vegetarian #buffet

Prep Time20 mins

Cook Time1 hr

Resting time3 hrs

Total Time1 hr 20 mins

Course: Appetizer

Cuisine: Italian

Keyword: eggplant balls, eggplant bites, eggplant fried

Servings: 16 balls

Calories: 143kcal

Author: Laura Tobin

Ingredients

• 6 medium eggplants
• 3 cups breadcrumbs
• 2 eggs
• 1/2 cup chopped basil leaves
• 1 minced garlic clove
• 1/2 cup freshly grated Parmesan
• 2 tsp salt
• oil for deep frying

US Customary - Metric

Love this recipe?Follow @Yourguardianchef on Pinterest

Instructions

• Peel and cut the eggplants into small cubes
• Cove and put in the microwave for 10 minutes at high power
• Open carefully make sure you don't get burned by the steam. Stir and put back in the microwave for 10 more minutes
• Let it cool down completely, 1 or 2 hours
• Taking a handful at the time squeeze out the water
• Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight 
• Shape them into oval balls that fit into the palm of your hand
• Deep fry in oil
• Once cooked place on an absorbent kitchen paper to drain the excess oil
• You can eat them hot or at room temperature

Video

Liked this video?Check out My YouTube Channel!

Notes

Important Notes:

1. Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water.
   So you need to microwave them at least a few hours before making the deep fried eggplant balls.
2. You can do most of the work the day before and just fry them the same day.
   The longer the mix rests in the fridge the more the eggplants absorb the flavour of the garlic, basil and Parmesan.
   So best to prepare the mix the day before.
3. If you have any deep fried eggplant balls left over, and that is a big IF, you can eat them the next day. Even served at room temperature, they are delightful.

Nutrition

Nutrition Facts

Deep Fried Eggplant Balls

Amount Per Serving

Calories 143 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 22mg7%

Sodium 500mg22%

Potassium 445mg13%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 7g8%

Protein 6g12%

Vitamin A 135IU3%

Vitamin C 4mg5%

Calcium 94mg9%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

GET NEW RECIPES SENT TO YOUR INBOXSign up to our newsletter Your Guardian Chef!

Recipes with eggplants you might also like

For more eggplant recipes, check out the category: Mediterranean Vegetables & Fruits

Also check the recipes below:

Grilled zucchini eggplants and peppers

This grilled vegetable salad is a great side dish for Mediterranean style barbecue. Even better if prepared the day before, so the vegetables have time to absorb the flavour from the garlic, the basil and the extra virgin olive oil.

Check out this recipe

Baked Eggplant Pasta Anelletti

This eggplant pasta is another classic Sicilian recipe where the eggplant is often the main ingredient of many dishes. Traditionally it is made with Anelletti and filled with scamorza or caciocavallo, it is perfect for a dinner party and a vegetarian main dish, it can be prepared ahead.

Check out this recipe

Sicilian Caponata Recipe

This Sicilian Caponata recipe is a traditional recipe, made with all local produce: peppers, eggplants, nuts and raisins. Sweet and sour, Middle Eastern flavours, Sicilian history into one recipe. Make ahead, the next day it will taste even better.  #yourguardianchef #appetizers #vegetarian #buffet #vegan #italianrecipe #italianfood

Check out this recipe

Aubergine caviar

Aubergine caviar may sound sophisticated, however, it is very simple to make. It is baked aubergine with plenty of garlic, thyme and olive oil. #yourguardianchef #aubergine #eggplantrecipes

Check out this recipe

Easy Ratatouille Recipe Baked

This is an easy ratatouille recipe, quicker and healthier to make than a traditional one. It is a great option for vegan and vegetarian. #yourguardianchef #vegan #vegetarian #healthyfood

Healthy Eggplant Parmesan

If you want to lose weight while satisfying your cravings for lasagna, a healthy eggplant parmesan is all you need. Similar to the Greek moussaka, eggplant parmesan is a complete meal, but while most recipes fried the eggplants, here I grill them. #yourguardianchef #eggplants #vegeterian

Check out this recipe

Pasta with Swordfish Ragu with Aubergines

A delicious summer Ragu made with swordfish. I use the meat from behind the neck and around the top fin. It is tastier and costs half the price of the steak meat. Eating every part of the fish is a way of honouring its death.  #yourguardianche #pasta #seafood

Check out this recipe

Vegetarian Rice Timbale with Grilled Aubergine Recipe

The Rice Timbale is more challenging to make than Risotto, but it is delicious and presents well. It is practical for dinner parties as you can prepare the rice and the filling the day before, and just compose the Timbale a few hours before your party. It can be served as a main dish and if you have a nice shaped tin, it will intrigue your guests when brought at the dinner table. Suitable for gluten free and vegetarian diets. #yourguardianchef #rice #italianrecipe

Check out this recipe

Pizza with Fresh Vegetables

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. #yougurardianchef #pizza #italianrecipe

Check out this recipe

Ratatouille

Ratatouille is a French classic originating from Nice. It is a stew containing summer vegetables that can be served with any meat or fish. #yourguardianchef #frecnhfood #frenchrecipe #vegan

Check out this recipe