Fried Eggplant “Meatballs”

Fried Eggplant “Meatballs”, meatless, tender and tasty, this recipe is ideal as a side dish, but also as a vegetarian main course or for a buffet.

The preparation of this recipe is really very simple: first I steamed the eggplant pulp, once tender I added an egg, parsley, cooked onion and breadcrumbs, then I fried in abundant boiling oil for about 3 – 4 minutes.

Delicious! And they are really easy to do. Next time I cook them in the air fryer for an even lighter result. Excellent hot, but also cold.

Let’s see how to make Fried Eggplant “Meatballs” recipe! So let’s get started.

Other tasty vegetarian recipes: Potato Roll with Spinach and Ricotta, Mini Frittatas with Spinach and Mozzarella, Cheesy au Gratin Potatoes, Baked Fennel Cutlets with Cheese, Potato croquettes with Mozzarella

Fried Eggplant "Meatballs"

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  • DifficultyVery easy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time30 Minutes
  • Cooking methodStove
  • CuisineItalian
  • SeasonalitySpring, Summer and Autumn


2 eggplants
3.50 oz bread crumbs (100 g )
1 egg
1 onion (or 1 shallot)
3 tablespoons parmesan cheese (grated)
5 sprigs parsley
1 clove garlic
vegetable oil (to fry)


1 Peeler
1 Steamer basket


Fried Eggplant “Meatballs” are super easy to make.

Steam the eggplant

First, wash the eggplants and then pat them dry with a kitchen towel. Remove the ends off and peel with a potato peeler; cut them into pieces, not too big, and place them on a steamer basket.

Fill the pot 3/4 full with water: when it starts to boil, place the steamer basket with the eggplants together with a peeled onion (if you prefer, the shallot).

Cover with a lid and cook for about 15 minutes (cooking time depends on the size of the eggplant pieces): check the cooking from time to time with a fork, they should be nice and tender, but not undone.

Prepare the “meatballs”

Once tender, squeeze them well to remove excess water and place them in a bowl together with the cooked onion.

Add the lightly beaten egg, salt, chopped parsley and garlic, grated parmesan and breadcrumbs; mix well until you get a homogeneous, but not too much soft, dough.

Cook the “meatballs”

Put the oil in a pan, heat it up and in the meantime shape the meatballs.

With the help of a spoon, take a little dough and form meatballs with your hands, round or a little squashed, as you prefer.

Place the meatballs in the boiling oil and fry them: once they are golden all over the surface, place them gradually on kitchen paper in order to remove excess oil.

Here they are. Fried Eggplant “Meatballs” are ready.

Fried Eggplant "Meatballs"


Fried Eggplant "Meatballs"


You can store Fried Eggplant “Meatballs” in the refrigerator for 2 days, closed in an airtight container.

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