Eggplant Balls

June 20, 2011  |  By The International Kitchen
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Eggplant Balls

Not all delectable meatballs require meat. This hearty and healthy poor man’s caviar dish, eggplant balls, comes from the kitchen of Relais Oasi Olimpia, home to The International Kitchen’s Mediterranean Cooking Class on the Amalfi Coast. On the Mediterranean, visitors can feast and learn how to cook both traditional Italian pasta dishes as well as fresh seafood. Please contact us for details on this or any of our amazing trips on the Amalfi Coast.


1 eggplant
4 tablespoons grated parmesan
3 tablespoons breadcrumbs
1 tablespoon of egg yolk
Salt to taste


1. Chop the unpeeled eggplant into pieces, and then boil in salted water for 40 minutes.

2. Drain the eggplant and squash with a fork to eliminate excess water. Spread out on a work surface and squash again with a fork, then leave to cool.

3. Mix the egg plantpieces with finely chopped basil, parsley, grated parmesan, egg yolk and breadcrumbs. Mix the ingredients well. Should the mixture be a little sloppy, add more grated parmesan.

4. Roll the mixture into small balls that are slightly flattened on both sides and then toss the eggplant balls in the breadcrumbs. Fry in hot peanut oil.

By The International Kitchen
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