finger food, Nations food

Delicious & Crispy Italian Eggplant Balls

Aubergines/ eggplants or as we call in Farsi Bademjan بادمجان is a key ingredient in Iranian diet. Eggplants are good source of vitamins and minerals. We love eggplants and make lots of dishes including meat less or with chicken, beef, lamb meat, we serve eggplant dishes with naan bread or with rice. So as an Iranian love any dish with eggplants.

Greek and Italian eggplant balls are tasty. That’s why when I made this crispy and delicious Italian eggplant balls for dinner, everyone loved it.

I have added a taste of Persia to the Italian eggplant balls with making yogurt-garlic sauce. I will tell you how to prepare it In less than a 1 minute .

Delicious & Crispy Italian Eggplant Balls

Total Time30 mins
Course: Side Dish
Servings: 3
Author: Rozina Dinaa
Cost: £2


  • 1 large eggplant, peeled off and cubed
  • 1 onion finely diced
  • 1 cup bread crumbs
  • 1-2 cloves of garlic, grated
  • Handful fresh mint leaves, chopped
  • Handful fresh parsley leaves, chopped
  • ½ cup mozzarella cheese, grated
  • 1 tsp dried oregano
  • Salt- Pepper to taste

Ingredients for yogurt sauce

  • 3 tbsp plain yogurt
  • 1 clove garlic, grated
  • 1 tsp Olive oil

Peel off eggplant. Cut it into small cubes. Heat the oil in a pan. Add diced onion and sauté for 5 minutes. Now add grated garlic and aubergine cubes. Add dried oregano, salt and chilli flakes too. Fry until soften and Stirring frequently. Once eggplants are done, transfer eggplant mixture and let extra oil of eggplants get out. Allow to cool down properly.

No add chopped herbs, grated cheese, bread crumbs and eggs. Use your hand and give a good stir to all ingredients. Mix well.

Chopped mint and parsley give amazing taste and fragrant to this dish. Shape small or medium size balls from eggplant mixture. Roll in the bread crumbs.

Add enough oil to a pot and heat the oil. Now drop eggplant balls into the hot oil. Allow to fry and remove eggplant balls from the pot with a slotted spoon when they are fried and browned on all sides. Place them on paper towels to get ride of oil.

Mix plain yogurt with grated garlic. Season with salt. Add some olive oil and serve eggplant balls with yogurt sauce and your favourite salad. You can serve it with spaghetti, or with pitta bread or just as they are. All are equally delicious.


7 thoughts on “Delicious & Crispy Italian Eggplant Balls”

    1. Thanks for your comment Deeksha, yes it was very delicious and full of flavour. I am glad you would give it a try. 🙂

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