Eggplant Balls

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large eggplant
  • 1ΒΎ teaspoons salt
  • ΒΌ cup chopped onion
  • ΒΎ cup finely chopped green peppers
  • 1Β½ cups fine dry bread crumbs
  • 2 eggs
  • 1 tablespoon grated sharp Cheddar cheese
  • 1 teaspoon paprika
  • ΒΌ teaspoon freshly ground black pepper
  • All-purpose flour
  • Olive oil or other cooking oil
  • Tomato Sauce III


  1. Peel and cube the eggplant. Place cubes in a saucepan with one inch of boiling water containing one-half teaspoon of the salt. Cover and cook for fifteen minutes, or until tender. Drain off water and discard it.

  2. Chop the eggplant. Mix the pulp with the onion, green peppers, one-half cup of the bread crumbs, one egg, the cheese, paprika, black pepper and the remaining salt. Cool until thoroughly chilled, two to three hours or overnight.

  3. Drop a heaping teaspoon of the mixture into flour and roll to coat completely. Beat the other egg. Using two forks, dip the eggplant ball into the beaten egg, then into the remaining bread crumbs, being careful to keep the ball as round as possible. Continue with the rest of the mixture in the same way.

  4. Fry the balls in hot oil until browned. Drain on brown paper. Serve with tomato sauce.

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