The International Kitchen
Recipes
Eggplant Balls from an Amalfi Coast Culinary Vacation

Eggplant Balls from an Amalfi Coast Culinary Vacation

Name: Eggplant Balls
Prep time: 45 min
Cook time: 5 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 eggplant; 4 tablespoons grated parmesan; 3 tablespoons breadcrumbs; 1 tablespoon of egg yolk; Basil; Parsley; Salt to taste

June 20, 2011
Peg Kern

Appetizers & starters
Nut Free
Vegetarian

Overview
Recipe for Eggplant Balls

Eggplant ready for harvest during a culinary tour of Italy. Not all delectable meatballs require meat. This hearty and healthy poor man’s caviar dish, eggplant balls, comes from the kitchen of one of our best-selling cooking vacations, home to The International Kitchen’s Mediterranean Cooking Class on the Amalfi Coast. Our culinary travelers can feast and learn how to cook both traditional Italian pasta dishes as well as fresh seafood.

Eggplant is one of our favorite ingredients. (Learn more about this versatile vegetable!). It lends itself to a variety of dishes, is wonderfully hearty, and pairs wonderfully with sauces from a lot of different cuisines.

45 minutes
2 servings
Fry
5 minutes

Ingredients

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

Instructions

Chop the unpeeled eggplant into pieces, and then boil in salted water for 40 minutes.
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.
Mix the eggplant pieces 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.
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 for a few minutes, or until golden brown.

Save / Print