Eggplant Meatballs
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Preparation: 
( 13 oy 4,38/5)
I tried the eggplant meatball recipe for the first time yesterday. Do not look at the name meatballs, in fact, there is no ground meat or meat in it. making muffler almost the same. The taste of roasted eggplant and cheddar cheese on the palate is addictive.
As I learned from Müge sister, this recipe originally belonged to Rumelian Cuisine, I'm thinking of doing research about this cuisine and trying new recipes. If you are looking for different flavors, I would definitely recommend you to try it, you will definitely not regret it.
Ben potato salad I found it appropriate to serve with…
Enjoy yourself, loves…
Ingredients for Eggplant Meatballs Recipe
- 2 eggplants
- 1 pieces of eggs
- 1 teaspoon grated cheddar cheese
- 1,5 tea glass of flour
- 8–10 sprigs of parsley
- Salt, pepper
- 1 cup of breadcrumbs
- Oil for frying
How to Make Eggplant Meatballs Recipe?
- Roast the eggplants on the stove or on the grill of the oven and leave to cool.
- Peel the skin of the cooled eggplants and cut them into pieces with a knife. Finely chop the parsley.
- Put the cheddar cheese, flour, egg, parsley, salt and pepper into the eggplants, mix them well and let the mixture rest in the freezer for 1-2 hours.
- Spread the breadcrumbs on a large plate and break off 3 finger-wide pieces of the dough and dip them in the breadcrumbs, giving the shape of meatballs in your palms.
- Put the oil in the Teflon pan and heat it, fry the meatballs you prepared until they turn pink. Serve hot or warm.
Thank you
I made this recipe yesterday. I didn't like this recipe. It had a very intense eggplant taste. I wonder if I failed, actually he looked very nice in appearance
Eggplant meatballs named after Sultan Hanım. The taste is supposed to be intense and satisfying, I couldn't understand what you would expect from a dish called eggplant meatballs.
I wonder if there is normal cheese instead of cheddar cheese, I'm thinking of making it, if you give an answer right away, I would appreciate it, love…..
Hi Gaye, too much water may leave and it may be difficult for you to collect. Therefore, I do not recommend it.
Thank you so much…
My dear Nilay, I tried this recipe, it was a great taste, I recommend it to everyone :) thank you very much for sharing.
I kiss you with love...
It's a recipe I've seen for the first time, I come across the same things all the time and I'm looking for something different. This is a delicious and different recipe, thanks to those who gave the recipe…
It looks delicious and I like to cook eggplant, but I wonder if we can use corn flour instead of breadcrumbs, I would love to make it too
I did it for the first time and something amazing came out :)
I'm going to try it for iftar today. Thanks a lot, I hope I can
I recommend adding finely chopped or chopped garlic and serving with lemon juice. It's going to be awesome. Thanks for the recipe.
Mehmet
What is this campaign, I love making cakes, how can I get it from this book?
I'm just a beginner in cooking.. I thought I should put less oil on it and it was not cooked well, I turned down the fire a little and they got black and black :( Can you give the point? :)
Hi Berna, add plenty of oil and after the oil gets hot, your meatballs will not burn if one side is cooked on medium heat and then the other side is cooked. Take it easy…
I have no doubt that it is beautiful, I will try it
I sent an e-mail to participate in the campaign. I would definitely like my book :))
At the end of the draw, the winner will be delivered the book :)
Yeah. The issue was keeping it in the freezer. I took it very close to iftar, and rolled the piece I had cut off with the help of a spoon on the breadcrumbs with the help of a spoon. When the possibility of sticking the piece covered with flour is no longer possible, I give the desired shape with my hand and I hope the pan. It's never been a sticky to hand, let me be a trick for those who will do new things and those who don't want to get their hands dirty. I had guests, they all loved the food. Also, I made mashed potatoes with garlic, which I bought from your site, and created a nice combo with rice.
I would like my cookbook for both my trick and membership (similey).
Well done Tusi,
To complete your participation in the campaign info@ Mutfaksirlari.com Just send an e-mail to your address. love..
I made it three days ago, the taste is satisfying, the consistency is disastrous during the cooking stage. You take it in your hand, it sticks. There was oil in the pan, I was only able to shape and throw 4 meatballs into the pan. Of course, by the way, I was hoping that it could be a little more viscous, my father, I added flour. It's an extraordinary taste, but isn't there a practical way to shape it without sticking to our fingers or hands?
By the way, I also added dill. It fit quite well.
Of course, if you keep it in the refrigerator, if you keep the waiting time long, the hanur will rest and recover. Before heating the oil, shape a few pieces and dip them in breadcrumbs, while the first thing you do is cook, make other meatballs, this way the oil will not burn.. Take it easy...
I made the eggplant meatballs and we loved the taste, my guests also liked it, thanks for the recipe.
Well done Meyse... I'll do it again this week :)
Hello, can I have your e-mail address please?
Can we keep the material in the fridge or in the freezer? I don't have a freezer because…
Hello Tusi, the reason why we keep it in the fridge is to make the dough come together and tighten. Keeping it in the refrigerator for a longer time will have the same effect.
Ooh this is delicious, it's perfect for me... well done my dear.. bon appetit to you... Best regards