Aubergine balls

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Aubergine balls

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Adjust Servings:
2 Italian Aubergine
1 cup Breadcrumbs
To taste Salt and pepper
2 tablespoons Non-dairy Parmesan-like cheese
2 cloves Garlic
250 ml Olive oil For frying

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  • Kid-Friendly

This finger food from the South of Italy is a real treat: pan-fried aubergines have a crispy shell but will melt in your mouth when you bite them!

  • 1 hour and 25 minutes
  • Serves 2
  • Easy




Italian finger food is all but fast food. These aubergine balls are a popular alternative to meatballs: they are crunchy outside and soft inside. They are very easy to prepare: despite a long cooking time, preparation is mainly unattended.

You start by baking the aubergine in the oven for one hour, then you squeeze the water out of its flesh and prepare the balls by mixing it with breadcrumbs and non-dairy cheese. Finally, you fry the balls in olive oil. You can eat them warm or at room temperature, as is or accompanied by an Italian salad.

For some extra flavor, squeeze a lemon wedge on top of the aubergine balls. They will taste even more delicious!

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1 hour

Roast the aubergine

Pre-heat the oven at 400 degrees. Rinse the aubergines and transfer them to a baking tray covered in parchment paper. With a knife, incise the aubergine along the sides (to avoid it to explode by the heat in the oven). Put the tray in the oven and bake for one hour. Take out of the oven and allow to cool for a few minutes.

10 minutes

Make the balls

Peel the aubergine and transfer the flesh to a strainer. Squeeze out as much water as you can. Transfer the aubergine to a mixing bowl and break the flesh with a fork. Peel the garlic and thinly slice it inside the bowl. Add salt and pepper, 4 tablespoons of breadcrumbs, and the non-dairy Parmesan-like cheese. Mix it all together. Add a few more breadcrumbs if the consistency is still too watery. Form the balls with your hands (keep the size of a walnut) and roll them into the rest of the breadcrumbs, then set aside.

15 minutes

Fry the balls

Heat the oil in a pan and fry the aubergine balls in small batches. Transfer to a bowl lined with absorbent paper.



Serve the aubergine balls as is, warm or at room temperature, or accompanied by an Italian salad and a lemon wedge.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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