Thursday, October 31, 2013

i heart eggplant.

I have had this recipe for months and have been dying to try it! 
Eggplant (meatless) Balls
1 large purple eggplant
2 cups bread crumbs
2 cloves garlic, minced
1 tablespoons dried oregano
2 eggs, whisked
1/4 cup Parmesan Cheese, grated
1/2 teaspoon salt
3/4 cup wheat or white flour
EVOO for frying
Preheat oven to 350. Prick the eggplant all over with a fork and place on a baking sheet. Roast for 1 hour or until skin is collapsed and insides are totally soft. Let cool for at least 20 minutes and then slice open and scoop out insides, discarding the skin. If necessary, chop coarsely with a knife.
Place the bread crumbs to a large bowl. Add the eggplant, garlic, oregano, beaten eggs, grated cheese, and salt. Stir thoroughly with a spatula to completely incorporate all ingredients. Refrigerate for at least an hour. Pour flour on a plate and set aside. Using a tablespoon, place a scoop of eggplant mixture into your hands and roll into golf ball sized balls. Rolls the balls gently into the flour. In a large saucepan, pour olive oil until it’s about 1/4 inch high. Heat over medium heat until the oil begins to bubble. Carefully add half of the meatballs and let cook 2-3 minutes, until medium brown on the bottom. Gently flip them over and cook 2-3 minutes more on the other side, until they are evenly colored. Use a slotted spoon to transfer the meatballs to the paper towel. Gently press down with another paper towel to absorb some of the oil. When preparing to serve the eggplant balls, warm them in your sauce over medium heat for at least 10 to 15 minutes to ensure they are warm all the way through.
We enjoyed our meatless eggplant balls with spicy vegetable marina on top of roasted spaghetti squash. Meat-free and very delicious!

Eggplant balls would also be fantastic in a crusty hoagie roll with sauce and cheese on top.

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