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.
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Make sure you read the recipe before you make them.
Here few pointers:
- 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. - 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. - 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.
As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.
I use a 
Joseph Joseph Large Index Advance Chopping Board Set
you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Deep Fried Eggplant Balls
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. They are perfect to serve as a starter, on a buffet table or as canapes.
Prep Time20 mins
Cook Time1 hr
Resting time3 hrs
Total Time1 hr 20 mins
Servings: 16 balls
Calories: 127kcal
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
- 1 lt oil for deep frying
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
Notes
Calories 127 calories per serving
Fat 3.4 gr per serving
Carbohydrates 13 gr per serving
Proteins 4 gr per serving
Sugar 6 gr per serving
Sodium 65 mg per serving
Fat 3.4 gr per serving
Carbohydrates 13 gr per serving
Proteins 4 gr per serving
Sugar 6 gr per serving
Sodium 65 mg per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Day before prep for recipes like this is great for feeding a crowd. I will often make up batches and then just fry off before or as people arrive. These look great 😀
Yes, I do the same so you are not so stressed on the day. Thank you
This looks like a great alternative to meatballs. I bet it would be lovely with marinara on it.
Yes, they are nice with sauce as well
Yep, you cannot miss these babies when you go to Sicilia (even Puglia)!
Love, love, love eggplant croquettes. It looks a bit daunting when you have not tried it making it, but take heart — it’s not that difficult (and it’s worth it!) 🙂
They certainly are
These look like the perfect delicious little canapes – definitely going to have to give them a try!
Thanks, they are perfect for canape
Just one clove of Garlic for six eggplants?
Yes, but you are welcome to put more if you wish.