Eggplant Balls Recipe

Roast or bake eggplants

Preheat oven to 220°C (425°F). Prick whole eggplants with a fork several times and place on a rimmed baking sheet. Roast 30–40 minutes, turning once, until skins are charred and flesh is very soft. Alternatively, char over a gas flame or grill until soft. Let cool until manageable.

Drain and mash

When cool, peel the eggplants and place flesh in a fine-mesh sieve or colander set over a bowl for 15–20 minutes to drain excess liquid (press gently). Transfer drained flesh to a bowl and mash with a fork or pulse briefly in a food processor to a coarse, mostly smooth purée—avoid making it watery.

Season and bind

To the mashed eggplant add 1 tablespoon flour, 1 cup breadcrumbs, 1 beaten egg, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp garlic powder. Mix thoroughly. If the mixture is too loose to form balls, add up to 1/4 cup more breadcrumbs. Let the mixture rest 10 minutes so crumbs hydrate.

Form balls

With slightly wet hands, shape the mixture into walnut-sized balls (about 1.5–2 tablespoons each). You should get about 18–22 balls depending on size. Place formed balls on a tray while heating oil.

Fry until golden

Pour 1 cup vegetable oil into a heavy skillet to a depth of about 1/3 inch (or heat oil in a deep fryer to 175°C/350°F). Heat oil over medium-high until shimmering. Fry eggplant balls in batches, turning gently, until golden brown and crisp on all sides, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (100–120°C) if desired.

Sauté onion

Heat 1 tablespoon olive or neutral oil in a small skillet over medium heat. Add the finely minced onion and sauté until translucent and just beginning to brown, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly.

Combine with walnuts and mint

Place 1 cup finely chopped or pulsed walnuts in a bowl. Add the cooled sautéed onion and 1/4 cup finely chopped fresh mint. Stir to combine. Taste and adjust salt or mint amount. Reserve 2 tablespoons of this mixture for garnish if desired.

Optional dry mint garnish

If using dried mint, very lightly toast 1 tsp in a dry skillet for 10–20 seconds to brighten its flavor—watch carefully so it does not burn.

Prepare kashk

If kashk is thick, whisk 1/2 cup kashk with 2 tablespoons water and 1/2 tsp crushed garlic (optional) until silky and pourable. Season with a pinch (1/8 tsp) salt, tasting carefully because kashk can be salty. If using Greek yogurt as a substitute, whisk until smooth and thin with water to the same consistency.

Adjust consistency

Set aside the sauce at room temperature. If the kashk is too loose, refrigerate briefly to thicken; if too thick, add another teaspoon of water at a time until desired drizzle consistency.

Plate the warm or room-temperature eggplant balls on a serving dish (they can be served hot or at room temperature). Spoon a thin layer of kashk sauce across the plate or place a dollop beside the balls. Arrange the fried eggplant balls on top.

Generously sprinkle the walnut-onion-mint mixture over the balls so each ball gets some topping. Drizzle 2 tablespoons extra-virgin olive oil over everything and finish with toasted pine nuts or extra chopped walnuts and a few fresh mint leaves.

Optional final touch: lightly dust with sumac or smoked paprika for color and a tangy note. Serve immediately as a hot appetizer, or allow to cool for a cold appetizer presentation.