Eggplant bites



Eggplant bites

Today we present you with eggplant bites! Small and delicious bites you can enjoy one after another, with their tempting mix of softness and crispness they are perfect served as a vegetarian alternative to classic meatballs, which they are just as good as. Many regions in Italy have laid claim as to their origin, but one thing is certain: eggplant bites are a southern Italian recipe, where the tenderest and sweetest vegetables are harvested in the summer! Follow our recipe and make this delicious finger food, perfect for enriching your buffet or for a happy hour with friends: you'll enjoy eating them with your fingers and finish each one in one bite!!!

You may also like these vegetarian meatball recipes:

Eggplant 1 lb (800 g)
Breadcrumbs 1 cup (120 g)
Parmigiano Reggiano PDO cheese 1 cup (120 g) - grated
Eggs 1 - medium
Garlic 1 clove
Black pepper to taste
Fine salt to taste
Parsley to taste
Vegetable oil to taste - for frying

How to prepare Eggplant bites

To make eggplant bites, start by washing the vegetables; place them on an oven tray lined with parchment paper 1 and bake in a static oven preheated to 390°F (200°C) for 1 hour. Once baked 2, leave the eggplants to cool before removing the skin and stalk 3.

Place the pulp in a colander and gently press with a fork 4 to remove any excess liquid 5. Place the eggplant puree in a clean glass bowl, add the egg and a previously crushed garlic clove 6.

Now add the breadcrumbs and the grated Parmigiano Reggiano 7, as well as salt and pepper to taste 8. Wash, finely chop the parsley 9

and stir it into the mixture 10. Stir all the ingredients 11 thoroughly together by hand 12. If the mixture is too liquid, add some more breadcrumbs.

When ready, take a small amount and roll it into a walnut-sized ball by hand 13, then coat in the breadcrumbs 14. Once you have finished all the mixture, heat some oil in a saucepan to 340°F (170°C) (use a cooking thermometer to measure the exact temperature). When the oil is hot, add a few balls at a time 15

and wait for 2-3 minutes 16, until nice and golden, drain 17 and place them on a tray lined with kitchen paper, which will absorb the excess oil. Serve your eggplant bites piping hot 18!


We recommend you enjoy eggplant bites freshly made, but if you want you can store them in the refrigerator, inside a sealed container, for no longer than a couple of days. You can freeze the eggplant balls uncooked and then fry them whenever you want.


If you want to avoid frying, you can bakeyour bites: they won't stay perfectly round but they'll still be delicious and a bit lighter too. In this case try 390°F (200°C) for 15-20 minutes. Test the ideal time and temperature for your oven by baking only a few balls the first time round!