Eggplant (Aubergine) Meatballs |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise. Ingredients:
1 large eggplant |
2 beaten eggs |
1/3 cup parmesan cheese or 1/3 cup romano cheese |
1 teaspoon mixed italian herbs |
1 teaspoon garlic powder |
1 teaspoon onion powder |
black pepper, to taste |
sea salt, to taste |
1 cup breadcrumbs |
Directions:
1. Slice eggplant and sprinkle with salt.
2. Let sit 10 minutes to draw out water.
3. Rinse and pat dry.
4. Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
5. Remove and chop finely.
6. Mix everything but the breadcrumbs when eggplant is cool.
7. Then add breadcrumbs and mix until you get the consistency you want to form the balls.
8. Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
9. Turn halfway through baking to ensure even browning.
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