📋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
Servings 16 balls
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
- 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.
Calories: 143kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Cholesterol: 22mg | Sodium: 500mg | Potassium: 445mg | Fiber: 6g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1.5mg