Aubergine and buffalo mozzarella balls


  • 700 g aubergines
  • 60 g parmesan, grated
  • 1 tbsp parsley, finely chopped
  • 2 eggs, beaten
  • 100 g dried breadcrumbs
  • 100 g plain flour
  • 125 g buffalo mozzarella, cut into 16 pieces
  • vegetable oil, for deep-frying


Aubergines, Parmesan And Mozzarella Combine To Make These Delightfully Easy, Cheesy Crisp Little Balls From Ross Burden

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