Eggplant Balls
Start by grating a large eggplant with the largest holes on the grater.Transfer to a large colander and rinse with cold water.Drain all the water well and transfer to a medium bowl.Add the eggs, season with the salt and a pinch of black pepper.Add the grated parmesan cheese, green onion to taste, the cornmeal and mix everything very well until combined.Then, take a handful of this mixture and shape it into a small ball using your hands.Repeat this process with the entire mixture and coat the balls in breadcrumbs.In a large skillet over medium to low heat filled with hot vegetable oil, add the balls and fry them until golden brown.Remove them from the hot oil and soak up the excess fat on a plate lined with paper towels.Finish with parmesan cheese to taste.Serve with a dip of your choice.
Ingredientes
- 1 Eggplant
- 2 Eggs
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 50g of Grated Parmesan Cheese
- Green Onion to Taste
- 100g of Cornmeal
- Breadcrumbs
- Vegetable Oil
- Parmesan Cheese to Taste
Modo de Fazer
Start by grating a large eggplant with the largest holes on the grater.
Transfer to a large colander and rinse with cold water.
Drain all the water well and transfer to a medium bowl.
Add the eggs, season with the salt and a pinch of black pepper.
Add the grated parmesan cheese, green onion to taste, the cornmeal and mix everything very well until combined.
Then, take a handful of this mixture and shape it into a small ball using your hands.
Repeat this process with the entire mixture and coat the balls in breadcrumbs.
In a large skillet over medium to low heat filled with hot vegetable oil, add the balls and fry them until golden brown.
Remove them from the hot oil and soak up the excess fat on a plate lined with paper towels.
Finish with parmesan cheese to taste.
Serve with a dip of your choice.
