Description
A creative way to eat eggplant!
Ingredients
- 1 ¾ teaspoons salt
- 1 large eggplant, peeled and cubed
- ¼ cup chopped onion
- ¾ cup chopped green bell pepper
- 1 ½ cups bread crumbs
- 2 eggs
- ½ ounce shredded Cheddar cheese
- 1 teaspoon paprika
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 quart vegetable oil for frying
Instructions
- In a medium-size pot
- place one inch of water
- 1/2 teaspoon salt
- and eggplant. Cover pot and cook 15 minutes
- or until eggplant is tender. Drain well.
- Chop the cooked eggplant. In a large bowl
- combine eggplant
- onion
- green pepper
- 3/4 cup bread crumbs
- 1 egg
- cheese
- paprika
- pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
- Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally
- coat the balls with the remaining bread crumbs.
- In a large skillet
- heat vegetable oil and fry eggplant balls until they are heated through.
Servings: 8