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    Balls: Eggplant Balls

    Source of Recipe

    Carol Linkilla

    List of Ingredients

    1 large eggplant
    1 3/4 teaspoons salt
    1/4 cup chopped onion
    3/4 cup chopped bell pepper
    1 1/2 cups bread crumbs
    2 eggs
    1 tablespoon grated parmesan or sharp cheddar
    1 teaspoon paprika
    1/4 teaspoon pepper
    flour and vegetable oil

    Recipe

    Peel and cube eggplant. Cook in one inch boiling water with 1/2 teaspoon salt. Cover and cook 15 minutes or until tender; drain and discard water. Chop cooked eggplant and mix with onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2-3 hours or overnight. Drop mixture by heaping teaspoonful into flour and coat completely. Beat other egg; dip eggplant balls into egg and then coat with remaining bread crumbs. Fry in hot oil until brown. Can be frozen and reheated in 350�F oven.

 

 

 


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