Eggplant Balls

Serves: 48
Total Calories: 36


2 cups eggplant peeled cubes
1/2 cup water boiling
1 cup Cheddar cheese shredded
1 cup cracker crumbs, saltine
3 tablespoons onions minced
2 tablespoons parsley minced
1 egg lightly beaten
1 clove garlic minced
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon salt
dash liquid hot pepper seasoning
1/3 cup flour
2 tablespoons butter or margarine


Cook eggplant cubes in boiling water, covered, about 8 minutes, or until tender drain and mash. Add remaining ingredients (except flour and butter or margarine) and combine well. Chill mixture until easy to handle, or about 1 hour. Roll chilled mixture into small balls flatten balls lightly and roll in the flour. Melt the butter or margarine in fry pan add the eggplant balls and brown on each side, or about 4 minutes on each side. Serve warm.

* Eggplant balls may be wrapped in foil in single layer, frozen and reheated at 350° for 15 to 20 minutes.

Nutritional Facts:

Serves: 48
Total Calories: 36
Calories from Fat: 20

This Eggplant Balls recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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