Eggplant Balls (version III)
1 pound eggplant, unpeeled
Place eggplant in a large saucepan. Add enough water to cover. Add the salt and bring to a simmer for 20 minutes or until tender. Drain well. Chop into 1/4 inch cubes or put through a food processor. Place into a large mixing bowl and add the remaining ingredients, mix well.
1/2 cup fine bread crumbs
2 ounces parmesan cheese
3 cloves garlic, very finely minced
3 tablespoons fresh italian parsley, chopped
1 tablespoon basil, chopped
1 egg, slightly beaten
3/4 teaspoon salt
1/2 teaspoon pepper
For an appetizer, make balls the size of 1 rounded tablespoon. For a side dish, make them the size of 2 rounded tablespoons. Roll in bread crumbs and set aside till all the mixture is used.
In a large heavy skillet, heat olive oil over medium high heat. Sauté the balls until golden brown.
Serve warm or room temperature.
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