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Wednesday, October 14, 2015

tasty fried eggplant balls

Ingredients

  • Servings: 4
  • 1 3/4 teaspoons salt
  • 1 large eggplant, peeled and cubed
  • 1/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1 1/2 cups bread crumbs
  • 2 eggs
  • 1/2 ounce shredded cheddar cheese
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 1 quart vegetable oil for frying

Recipe

  • in a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. cover pot and cook 15 minutes, or until eggplant is tender. drain well.
  • chop the cooked eggplant. in a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. cool and chill 2 to 3 hours or overnight.
  • place flour in a bowl. beat the remaining egg in a separate small bowl. drop mixture by heaping teaspoonfuls into the flour and coat completely. then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
  • in a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

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