Eggplant Balls

6 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
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Eggplant Balls
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers. Great for vegetarians! The most common type of eggplant eaten in the U.S. is the large, dark-purple Italian eggplant. Less common are the slender lavender and small white types of eggplants.

Ingredients

6 servings
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 cups eggplant, cubed with peel
  • 1 tbsp water
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 2 eggs, beaten
  • 3/4 cup dried bread crumbs

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Grease a baking sheet and set aside.
  2. Heat a medium skillet over medium heat. Pour in olive oil and sauté garlic just until lightly browned, about 1-2 minutes.
  3. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes.
  4. Place eggplant in a large bowl and allow to cool slightly. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls.
  5. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  6. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes until golden brown. Serve immediately.

Common Problems and Solutions

Q: Why is my mixture too wet to form balls?

A: Add more bread crumbs a tablespoon at a time until the mixture holds together. The water content in eggplant varies, so you may need up to 1/4 cup additional bread crumbs. Refrigerating for the full 15 minutes also helps firm things up.

Q: Can I make these ahead of time?

A: Yes! Form the balls and refrigerate up to 24 hours before baking, or freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake frozen balls at 350 degrees for about 40 minutes.

Q: Why are my eggplant balls falling apart in the oven?

A: Make sure the eggplant is fully softened during the steaming step so it mashes easily. The eggs and bread crumbs act as binders, so ensure they're thoroughly mixed in. If needed, add another beaten egg to help hold everything together.

Tips and Techniques

Don’t skip the refrigeration step - it helps the mixture firm up and makes rolling much easier. For extra flavor, try adding a pinch of red pepper flakes or Italian seasoning to the mixture. These can also be served with spaghetti sauce just like traditional meatballs.

Ingredient Substitutions

  • Parmesan cheese: Romano cheese or sharp white cheddar
  • fresh parsley: dried parsley (use 1 tbsp) or fresh basil
  • bread crumbs: panko bread crumbs or crushed crackers

Equipment Needed

  • medium skillet with lid
  • baking sheet
  • large mixing bowl

Historical Context

While eggplant isn’t native to Louisiana, it grows well in the region’s warm climate and has been embraced by local cooks. This recipe shows the Louisiana tradition of making vegetables hearty enough to satisfy even meat-loving appetites.