Cut the eggplants into chunks and steam for about 10 minutes.

Place in a colander lined with paper towel in your sink with a weight on top, and allow to drain for a few minutes, pressing the weight.

Squeeze some more liquid out, and transfer into a food processor with the garlic. Puree until smooth. Transfer into a bowl and combine with the eggs, cheese, salt, pepper, and parsley. Allow to rest for 5 minutes, then add the breadcrumbs a few tablespoons at a time. Do not add too much; the mixture should still be moist but not too wet.

With wet fingers, shape the mixture into small ovals or balls.

Dredge the eggplant balls into remaining breadcrumbs.

Fill a deep pot 1/3 of the way with olive oil. Heat to medium/high (oil should be about 360°F) and deep-fry the eggplant balls in small batches, lowering them carefully into the oil with a slotted spoon to avoid burns. Fry until golden brown, remove with the slotted spoon, and drain on several layers of paper towel. Enjoy warm

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now