Eggplant Balls
Eggplant balls are a savory vegetarian dish featuring tender eggplants combined with cheese and herbs, fried to golden perfection, then baked with peppers and tomato sauce for a flavorful meal suited for vegetarians and everyone craving a hearty, cheesy appetizer or main course.
Ingredients
Instructions
- Peel and cut the eggplants, then place in boiling water and cook for 30 minutes or until soft.
- Drain the cooked eggplants in a colander for 30 minutes.
- Combine all ingredients except tomato sauce and peppers in a mixing bowl.
- Mix well and shape into balls.
- Place the eggplant balls in a heated frying pan with oil and fry until slightly brown.
- Arrange the fried eggplant balls on a flat baking sheet.
- Fry the sliced peppers and place them on top of the eggplant balls, scattering over the peppers.
- Add tomato sauce over the peppers.
- Cover and bake in a preheated oven at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a lighter version, consider using egg substitutes or omitting some cheese. If you want added flavor, try mixing in some grated zucchini or carrots. Adjust seasoning to your taste; fresh herbs can enhance the dish. You can also use gluten-free bread crumbs to make this dish suitable for those with dietary restrictions. For a Mediterranean twist, serve with Eggplant Caponata.
Serving Suggestions
Serve the eggplant balls hot, garnished with fresh parsley. They pair beautifully with a side of Lavosh or a simple salad for a light meal. For an Italian-inspired dinner, consider serving with a side of Cheesy Cauliflower Italiano. A dollop of extra tomato sauce on the side can enhance the flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant balls in an oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving as it can make the eggplant balls soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Balls contains roughly 368 calories, with 9g protein, 73g carbohydrates, and 6g fat. It is an excellent source of vitamin C (111% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1480mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make eggplant balls ahead of time?
Yes, you can prepare the eggplant mixture and shape it into balls a day in advance. Store them in the refrigerator and fry them just before serving. This will save you time and allow the flavors to meld.
What can I substitute for the cheese?
If you want to reduce dairy, try a vegan cheese alternative or nutritional yeast for a cheesy flavor. Additionally, you can use a variety of cheeses like feta or mozzarella depending on your preference.
Can I freeze the eggplant balls?
Absolutely! Freeze the shaped but uncooked eggplant balls on a baking sheet and then transfer them to a freezer bag. They can be frozen for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the frying time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).