How To Make Tasty Fried Eggplant Balls
You’ll never have boring eggplants again with this! These bite-sized eggplant balls are made with cheese, onions, and spices, fried into golden perfection.
- 1largeeggplant,peeled and cubed
- ¾cupgreen bell pepper,chopped
- 1½cupsbread crumbs
- ½ozcheddar cheese,shredded
- ¼tspground black pepper
- ½cupall-purpose flour
- 4cupsvegetable oil,for frying
In a medium-size pot, place one inch of water, ½ teaspoon salt, and eggplant.
Cover pot and cook for 15 minutes, or until eggplant is tender. Drain well, then chop the cooked eggplant.
In a large bowl, combine eggplant, onion, green pepper, ¾ cup bread crumbs, 1 egg, cheese, paprika, pepper, and remaining salt. Cool and chill 2 to 3 hours or overnight.
Place flour in a bowl. Beat the remaining egg in a separate small bowl.
Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg. Finally, coat the balls with the remaining bread crumbs.
In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
- Calories: 1531.02kcal
- Fat: 153.32g
- Saturated Fat: 11.03g
- Trans Fat: 1.18g
- Monounsaturated Fat: 108.54g
- Polyunsaturated Fat: 26.57g
- Carbohydrates: 35.99g
- Fiber: 5.51g
- Sugar: 6.56g
- Protein: 8.47g
- Cholesterol: 55.73mg
- Sodium: 798.53mg
- Calcium: 90.27mg
- Potassium: 399.54mg
- Iron: 2.48mg
- Vitamin A: 43.11µg
- Vitamin C: 17.98mg
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