Fried Eggplant Balls - Eat Love Share

Fried Eggplant Balls

By on June 18, 2016



  • 1 cup cooked eggplant flesh (no skin)
  • 1 cup parmesan, grated
  • ¾ cup breadcrumbs
  • 3 tbs finely chopped basil
  • 1 egg, beaten
  • 2 garlic cloves, finely chopped
  • 3 tbs finely chopped parsley
  • Pinch of salt
  • 1 cup olive oil
  • Chris’ Traditional Three Olive Dip


  • Place everything except olive oil and dip into a food processor and pulse until well combined
  • Heat olive oil in a fry pan, test the heat of the oil with a drop of water – if it sizzles, it’s ready
  • Scoop mixture with a little spoon and drop into the oil, fry until golden on each side, gently turning
  • Drain on paper towel and top with a dollop of Chris’ Traditional Three Olive Dip and some parsley to garnish

Recipe by Naturally Nutritious for Chris’ Dips.