Crispy outside, soft inside and very very yummy!! These Crispy Eggplant (aubergine) balls are delicious whether you eat them hot or at room temperature making them ideal to take out on a picnic or as a light lunch served with fresh green salad.
They are super easy to make and I don’t know anyone that don’t like them, even if you’re not an aubergine fan I’m sue you’ll like these little crispy jewels. Make them the same day or the day before and fry when needed.
FINGER LICKING CRISPY EGGPLANT BALLS RECIPE
- 4 Eggplants (aubergines)
- 1/2 Dill
- Salt & black pepper to taste
- 1 cup Parmesan or Grana Padano cheese
- 1 cup Parsely
- 1/2 - 1 cup Breadcrumb + more for coating
- 1 Egg
- Vegetable oil for frying
- Olive oil for drizzling over the eggplants
Cut the eggplants in half and drizzle some olive oil and sprinkle a little bit of salt over each half. Place them on a baking tray cut face down
Bake at 200C for 30 minutes. Then remove from the oven and leave to cool down. With a spoon scoop out the pulp and place in a mixing bowl
To all the pulp add the dill, cheese, salt, black pepper and chilli flakes if using and mix well. Cover the bowl and leave to rest in the fridge for at least an hour or better overnight.
Remove the bowl from the fridge and add the parsley and breadcrumbs and mix well. In a separate bowl beat 1 or 2 eggs and on a separate plate add more breadcrumbs for breading.
Pass each ball through the egg and then cover in breadcrumb. Once all the balls have been breaded fry in hot vegetable oil until golden brown, this can take around 10 minutes all together.
When the balls are golden brown remove from the oil and place over kitchen paper to absorb the excess oil.
Serve!! For tips and tricks check out the video recipe VIDEO
As always if you have questions about the recipe or would like to see a specific recipe leave your comments below and I will get back to you as soon as possible!! Don’t forget to rate this recipe!!
See you next week with another easy recipe
HAPPY COOKING!! 🙂