Eggplant Balls

Preparation info
  • 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large eggplant
  • teaspoons salt
  • ¼ cup chopped onion

Method

  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.