Wedding Eggplant Balls Recipe

Name: Wedding Eggplant Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons margarine; 12 bunch green onion, sliced; 1 white onion (small); 12 bell pepper, chopped; 1 lb raw shrimp, peeled (chopped if large); 2 large eggplants, peeled, chopped, cooked; creole seasoning (Tony Chachere's); 2 eggs, beaten; Italian seasoned breadcrumbs, to thicken; ¼ cup parmesan cheese, grated

Servings: persons

2 tablespoons margarine
12 bunch green onion, sliced
1 white onion (small)
12 bell pepper, chopped
1 lb raw shrimp, peeled (chopped if large)
2 large eggplants, peeled, chopped, cooked
creole seasoning (Tony Chachere's)
2 eggs, beaten
Italian seasoned breadcrumbs, to thicken
¼ cup parmesan cheese, grated

1
Melt margarine; saute onions and bell pepper until soft.
2
Add shrimp and cook until pink.
3
Add eggplants and creole seasoning; cook over low heat for 10 minutes.
4
Drain excess liquid.
5
Add eggs; when cooked, add bread crumbs and cheese to thicken.
6
Form into balls and heat on baking sheet for 10 minutes in 350-degree oven.
7
May be frozen before baking.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons margarine, 12 bunch green onion, sliced, 1 white onion (small), 12 bell pepper, chopped, and more.

Yes, Wedding Eggplant Balls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wedding Eggplant Balls

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