Eggplant Balls

1. 1

   Cook eggplant and potatoes in pot until soft, approximately 20 to 25 minutes.

2. 2

   Drain water, mash vegetables; allow to cool.

3. 3

   In large mixing bowl, put mashed vegetables and add egg, cheese, parsley, garlic and enough seasoned bread crumbs to form mixture that holds its shape.

4. 4

   With hands, form balls and drop into hot oil and brown on all sides.

5. 5

   Drain on paper towel.

6. 6

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.