Comments on: What’s Cooking Wednesday: Eggplant Balls

By: Kristi

Kristi — Thu, 21 Jul 2011 13:13:33 +0000

I know I am late to the game on this one, but I just found your blog and then saw some amazing recipes yesterday, including this one. I am also a relatively new “foodie” and learning new ways to cook all the time (I read recipes sometimes and have no idea what’s going on). Anyways, I have always wanted to buy eggplant (ex didn’t care for it) and two weeks in a row, I bought eggplant. However, I didn’t know what to do with them, especially since I don’t have a grill (that’s all I’ve seen done to them before). I tried this sauteed version last week from Mario Batalli and it was okay. I saw this yesterday and was like yes, this is right up my alley.

This was such a great recipe. I used low fat regular parmesan cheese and no parsley. The breadcrumb part was delicious. However, I needed more moisture to make the balls. They wouldn’t stick and when I tried to turn them over, they would all fall apart. I think that I will make the eggplant parts either much smaller (those worked for some of them) or maybe chop them up completely to have little chunks in there similar to something like crab cakes. I will also add more moisture. Oh and maybe I will use a smaller eggplant. I ran out of breadcrumbs before I ran out of eggplant.

For some reason, I cooked for 4 or 5 people (don’t ask me about my steamed rice) when it was just little ole’ me. I also made this with sauteed shrimp and I must say it was very delicious.

Thank you for bringing me a new great recipe that I can try over and over until somewhat perfection!

Glad you enjoyed the recipe, Kristi! I love that this is both a different way to prepare eggplant *and* a different way to prepare “meatballs” — fun for everyone

By: Lucy

Lucy — Thu, 03 Apr 2008 14:35:13 +0000

I am looking at your recipes and I love eggplant definitely going to try this one! Do you have a recipe for Arancini? Lucy's last blog post..It's A Beautiful Day Please do Lucy! I actually have never made arancini, but Marla at Bella Baita View has a recipe here: Risotto revisited or arancini tonight anyone?

By: Pat

Pat — Thu, 27 Mar 2008 03:08:44 +0000

Thank you for this recipe! I love eggplant, and this sounds delicious.

Do you happen to have a Calabrian recipe for baby eggplants stuffed with a cooked potato/eggplant/ bread mixture? It is dipped in eggs and romano cheese and then fried. My in-laws make it, and it is so good, but they can never seem to give me instructions or amounts for the ingrediants so that I can make them myself.

Thanks!

Pat in NY

Pat’s last blog post..A Day In Lower Manhattan

We don’t do stuffed eggplants exactly like that, but I think you’ve already found our version. Enjoy!

By: JennDZ_The LeftoverQueen

JennDZ_The LeftoverQueen — Tue, 25 Mar 2008 14:05:04 +0000

These are fabulous Michelle! Yummalicious, as I like to say. Anything with eggplant makes my heart go pitter patter…it must be the Sicilian in me!

JennDZ_The LeftoverQueen’s last blog post..Farmer’s Market Costs vs. Grocery Store Costs

Hah! Now *that’s* a compliment–thanks Jenn!

By: Cherrye

Cherrye — Thu, 20 Mar 2008 10:29:15 +0000
I have NEVER had these, but I would DEFINITELY prefer them to regular old meatballs. Yum! Cherrye's last blog post..Heart Palm Leaves Make the Heart Happy These are super easy to make too Cherrye--next week you're getting eggplants in Soverato!

By: Bellini Valli

Bellini Valli — Sat, 15 Mar 2008 12:54:05 +0000

My oh my but these just sound incredible!!

Bellini Valli’s last blog post..The Dessert That Never Was……..or…..I’ll Bet You Can’t Eat Just One…

Thanks Bellini…they are definitely my latest addiction

By: cheeky

cheeky — Thu, 13 Mar 2008 23:25:31 +0000

These sound devine. Made me really hungry for some. Anything mixed with cheese is good in my book.

cheeky’s last blog post..A Sign of Promise

Oh I hear you there; you put cheese in it, and I’m good

By: Meg

Meg — Thu, 13 Mar 2008 19:45:05 +0000

These look great. And it seems kind of brilliant to take the scrumptious stuffing of something and make polpettini (which I’m sure I spelled wrong) out of them. How do you serve them? They look like they would mix in well with almost any course.

Meg’s last blog post..Fritto Misto for Brainwashing

In the traditional Italian meal, these would probably be best as an appetizer, although since in my house we’re allowed to eat things alongside the pasta, they’d work well there too, I think

By: michelle @ TNS

michelle @ TNS — Thu, 13 Mar 2008 14:20:30 +0000

ooh, my mom used to try and trick me with these all the time when i was little and didn’t like eggplant! but i knew they weren’t meatballs.

michelle @ TNS’s last blog post..Cliffhanger!

Hah! No I don’t think you’d *mistake* these for meatballs, but they’re still pretty good

By: Gina Conroy

Gina Conroy — Thu, 13 Mar 2008 13:34:03 +0000

Oh WOW! I’m soooo glad you visited my site. I’m so jealous of YOU living in Italy and I LOVE eggplant. Though I usually mix them with ground beef for something my grandma called Pitzi Utzi!
Thanks for inviting me to your blog party. I haven’t made it there yet!

Gina Conroy’s last blog post..Life’s a Three Ring Circus

Interesting on the name…definitely sounds like some kind of dialect. I’m sure they’re great with meat in too