Friday, April 1, 2011

Meatless Eggplant Balls

It's Lenten Friday again folks & I am constantly trying to think of "meaty", meatless ideas that do not necessarily involve fish or tofu. I got the idea of making stuffed shells with roasted eggplant (will make it in the near future) but then happened upon this idea of Sauteed Eggplant "Meatballs". My recipe is loosely based on it. Funny thing? I didn't use any OLIVE OIL at all! HA!

And these were so flavorful & delicious that I felt a heavy red sauce wasn't needed. HA!
Balls of veggie goodness!
Meatless Eggplant Balls

  • 1 Large Eggplant
  • 1/2 cup Italian Breadcrumbs
  • 1/4 cup Parmesan Cheese
  • 3 TBSp shredded Mozzarella, approximately
  • 1/4 cup Parsley, chopped
  • 1 Large Egg
  • 1 Garlic Clove, minced
  • S & P

Roast the eggplant either on your gas burner flame until the outside skin becomes blackened ~OR~ in a hot oven (400 degrees) for 1 hour. Allow it to cool then cut it and scoop out the pulp. Mix the eggplant pulp, breadcrumbs, both cheeses, parsley, egg, garlic & S &P together in a bowl, gently. Place the mixture, covered, in the refrigerator for an hour to get it to "stick" together. 

After chilled,  form the eggplant mix into rounded "meatball" shapes. It depends on your eggplant/stuffing but my yielded 8.  Place the eggplant balls on a parchment-lined or cooking-sprayed baking pan. Bake at 350 degrees for 20 minutes or until slightly browned.

I served them over buttered noodles with freshly grated parmesan cheese. YUM.
These are so yummy they can be served as appetizers. The ideas to use them are endless- same as regular meatballs! Subs, in sauce, etc.

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