2 c. peeled, chopped eggplant (about 1 med. eggplant)
1 c. (4 oz.) shredded Cheddar cheese
1 c. cracker crumbs
3 tbsp. minced onion
2 tbsp. minced fresh parsley
1 egg, beaten
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. curry powder
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce
1/2 c. all-purpose flour
1/4 c. butter

Cook eggplant in boiling water 10 to 15 minutes or until tender; drain and mash. Add remaining ingredients except flour and butter; mix well. Cover and chill 1 hour. Shape mixture into 1 inch balls; coat with flour.

Melt butter in a heavy skillet; saute balls of eggplant mixture, browning on all sides. Drain on paper towels; serve immediately. Yield: about 1 1/2 dozen.