Fried Eggplant and Meatball
A delicious twist on traditional latkes, these golden eggplant balls are tender inside, crispy outside, and totally satisfying. Perfect as a vegetarian dinner, appetizer, or a fun Hanukkah side dish. Serve them solo or with marinara and grated Parmesan!
Ingredients
4 medium eggplants (about 2 lbs), cut into chunks
1 garlic clove
2 eggs
½ cup grated Parmesan and Romano cheese (mixed)
Salt and freshly ground black pepper, to taste
1 tablespoon minced fresh parsley or basil
1 cup breadcrumbs, divided
Olive oil, for frying
Instructions
Steam the Eggplant:
Steam eggplant chunks until tender, about 10 minutes. Drain in a colander lined with paper towels, placing a weight (like a heavy bowl) on top to help press out excess moisture.Purée and Mix:
After draining, squeeze the eggplant again by hand to remove more liquid. Transfer to a food processor with the garlic and purée until smooth. Place the mixture in a large bowl.Combine Ingredients:
Stir in eggs, cheese, salt, pepper, and herbs. Let rest for 5 minutes, then gradually mix in breadcrumbs—just enough to firm up the mixture. It should be soft and moist, not dry.Form the Balls:
With damp hands, shape the mixture into small balls or ovals.Coat and Fry:
Roll the eggplant balls in the remaining breadcrumbs to coat. Heat olive oil in a deep pan or pot to about 360°F (medium-high heat). Fry the balls in small batches until golden brown, about 3–4 minutes per batch.Drain and Serve:
Remove with a slotted spoon and drain on paper towels. Serve warm—optionally with marinara sauce and a sprinkle of Parmesan.
- Pro Tip
Let the mixture rest before adding all the breadcrumbs. This allows the moisture to settle, helping you gauge the exact amount of breadcrumbs needed for perfect shaping without drying out the mix.
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