Tasty Fried Eggplant Balls recipe

4 servings

1 3/4 teaspoons salt

1 large eggplant, peeled and cubed

1/4 cup chopped onion

3/4 cup chopped green bell pepper

1 1/2 cups bread crumbs

2 eggs

1/2 ounce shredded Cheddar cheese

1 teaspoon paprika

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour

1 quart vegetable oil for frying

In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant.

Cover pot and cook 15 minutes, or until eggplant is tender.

Drain well.

Chop the cooked eggplant.

In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt.

Cool and chill 2 to 3 hours or overnight.

Place flour in a bowl.

Beat the remaining egg in a separate small bowl.

Drop mixture by heaping teaspoonfuls into the flour and coat completely.

Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.

In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.