Melitzanokeftedes, or Greek eggplant meatballs, are the perfect choice to transport your taste buds to the sunny Mediterranean shores. Bursting with the goodness of eggplants, crumbled feta cheese, and a hint of aromatic herbs, these delightful morsels are a true celebration of Greek cuisine. Whether you’re a seasoned chef or an aspiring home cook, our Melitzanokeftedes recipe promises an easy and rewarding culinary adventure that will impress your family and friends.
Savor the Moment: Enjoying Melitzanokeftedes
As you plate up the Melitzanokeftedes, invite loved ones to gather around the table. Serve these Greek delights with a side of tzatziki or a zesty lemon wedge for a refreshing touch. The combination of creamy, savory, and aromatic flavors will transport your taste buds straight to Greece.
Melitzanokeftedes | Greek Eggplant Meatballs
30
servings15
minutes20
minutes65
kcal35
minutesExperience the warmth of Greece on your plate with our mouthwatering Melitzanokeftedes – Eggplant Meatballs. Crafted with tender eggplants, crumbled feta cheese, and a medley of savory seasonings, these delightful bites offer an irresistible taste of the Mediterranean. Whether you’re a seasoned cook or a beginner, our easy-to-follow recipe guarantees a memorable culinary adventure that will impress your loved ones and leave them asking for more. So, transport your taste buds to the sun-soaked shores of Greece and savor the joy of sharing these Melitzanokeftedes with family and friends. Opa!
Ingredients
1000 g 35.3 oz Eggplants
3 3 eggs
200 g 7 oz Feta cheese, crumbled
100 g 3.5 oz Parmezan cheese, grated
1 1 Onion, grated
3 3 Garlic cloves
1/2 bunch 1/2 bunch Parsley
50 g 1.8 oz All purpose flour
50 g 1.8 oz Breadcrumbs
30 g 1 oz Olive oil
Vegetable oil for frying
1 tsp 1 tsp Paprika
1 tsp 1 tsp Salt
Pepper
Recipe directions
- Cut the tops off the eggplants. Peel the eggplants, but not entirely.
- Cut the eggplants into cubes and place them in a frying pan. Season them with salt and add half a glass of hot water. Cover the frying pan with it’s lid.
- Place the frying pan over medium heat and cook for 7-8 minutes.
- Let the eggplants cool a bit, then place them in a colander and gently press them to drain excess liquid.
- Add the eggs in a bowl and mix them for a minute.
- Add the eggplants, the grated onion, the finely chopped garlic cloves, the finely chopped parsley into the bowl and stir.
- Add the breadcrumbs into the bowl and mix.
- Add the crumbled feta cheese, the grated parmezan cheese and stir. Add the flour and stir.
- Season with salt and pepper, add some paprika and olive oil. Stir and set aside for 10 minutes.
- Place a frying pan with vegetable oil on the heat. When the oil is hot enough, add a spoonful of the mixture into the pan. Fill the frying pan with eggplant balls and fry both sides until golden brown.
Recipe video
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Nutrition Facts
30 servings per container
- Amount Per ServingCalories70
- % Daily Value *
- Total Fat
3.5g
5%
- Saturated Fat 2g 9%
- Cholesterol 25mg 8%
- Sodium 200mg 9%
- Total Carbohydrate
5g
2%
- Dietary Fiber 1g 5%
- Total Sugars 2g
- Protein 3g 7%
- Vitamin D 2mcg 10%
- Calcium 70mg 6%
- Potassium 100mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.