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Prepare the Eggplant: Dice the eggplant and sprinkle lightly with salt. Let it sit for 15 minutes to remove excess moisture, then pat dry.
Sauté the Vegetables: In a large pan, melt the butter over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5–7 minutes until softened.
Add the Eggplant: Stir in the eggplant and cook for another 5–8 minutes until tender.
Cook the Rice: Add the rice to the pan and stir well. Gradually pour in the chicken broth, one cup at a time, stirring continuously until the rice is cooked and creamy, about 18–20 minutes.
Cool and Shape: Let the rice mixture cool slightly. Beat the eggs and mix them in. Shape the mixture into small balls.
Fry: Heat oil in a pan over medium-high heat. Fry the rice balls until golden and crispy on all sides.
Serve: Garnish with chopped parsley and serve warm.
Serving and Storage Tips
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