Eggplant Balls: FOUR WAYS!
One of the recipes that I have been fiddling around with is eggplant parmesan. My goal was to make an eggplant parm-type of dish without the tedious and unhealthy frying step of the process. Eggplant parmesan is DELISH, but if you’ve ever made it before, you know that it can be a bit labor intensive—hence, the birth of the eggplant balls. This dish is much easier to make because they are baked instead of fried, making it a healthier version of the classic dish.
I have made four different versions of eggplant balls because I was obsessed with the original Italian version, but wanted to put an Indian-flavored spin on it one night when creating an Indian feast for four. I added spices like cumin, paprika, and garam masala to the eggplant balls and topped them with a homemade tikka masala sauce. No shock here—they were a HUGE success. I mean, what’s not to like?
A few days later, I had a vegan client and I wanted to make her the eggplant balls, but then realized "Oh shoot, there are eggs and cheese in this recipe." My discouragement was fleeting when I decided to make the eggplant balls vegan by eliminating the egg and cheese and adding brown rice for the binder and miso for the cheesy flavor. The balls held together and still tasted fantastic!
The fourth version are Greek and they came into existence mainly because I had to use the rest of my feta in the fridge and I was in the process of doing research on honeymooning in the Greek Islands. I was fresh off scouring a site that featured luxurious hotel surrounded by the classic blue and white views, so I decided that night we would eat Greek and since the eggplant balls are always a hit, why not turn them into a Greek dish by adding feta and mint and dipping them in a tzatziki sauce?
These eggplant balls are perfect as an appetizer or as a main dish. One day I was really craving a sandwich, so I bought fresh Italian bread and made an eggplant ball sub topped with homemade marinara sauce and fresh mozzarella. It tasted heavenly. If you use any of these recipes, I think you’ll agree.
Eggplant Balls
Author: Michele Wolfson
Serves: Makes about 16 Balls
Recipe adapted from Aunt Mary’s Eggplant Balls
Serve with tomato sauce if serving with sauce.
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1/4 cup water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix cheese, parsley, eggs, and bread crumbs into the eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on a prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Vegan Eggplant Balls
Author: Michele Wolfson
Makes about 16
Recipe adapted from Aunt Mary's Eggplant Balls
Can serve with tomato sauce, tikka masala, or tzatziki sauce.
Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1/4 cup water
1 cup cooked or canned white beans
1/4 cup chopped fresh parsley
1 tablespoon miso + 2 tablespoons warm water, mixed
1 cup dried bread crumbs
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix white beans, parsley, and bread crumbs into the eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on a prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Indian-Style Eggplant Balls
Author: Michele Wolfson
Makes about 16
Recipe adapted from Aunt Mary's Eggplant Balls
Sauce: I use a tikka masala
Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons curry
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon paprika
4 cups cubed eggplant, with peel
1/4 cup water
1/2 cup grated aged goat cheese cheese
1 cup chopped fresh parsley or cilantro
2 eggs, beaten
2/3 cup dried bread crumbs
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Dry heat spices for 1 minute over medium heat while stirring. Then pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix cheese, goat cheese, eggs, and bread crumbs into the eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on a prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Greek-Style Eggplant Balls
Author: Michele Wolfson
Makes about 16 Balls
Recipe adapted from Aunt Mary's Eggplant Balls
Serve with either tomato or tzatiki sauce
Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1/4 cup water
1/2 cup grated feta cheese
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 eggs, beaten
3/4 cup dried bread crumbs
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix feta, parsley, mint, eggs, and bread crumbs into the eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on a prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.