Sunday, December 2, 2012

Eggplant "Meat"balls

Olive oil
Italian style breadcrumbs
Romano cheese
Spices: garlic powder, onion powder, dried basil, dried parsley

Preheat oven to 350 degrees.

Peel eggplant and chop into 1-2" pieces (I cubed it). In a saucepan, heat oil, then add eggplant and cook down until mushy. Remove from heat and mash with potato masher if needed. Eggplants will cook down a lot, so use at least 1 large or 2-3 smaller eggplants to feed more than 2 people.

Add breadcrumbs and cheese (a decent amount of both..), then spices. Mix well with a wooden spoon.

Using a medium sized ice cream scoop, scoop out the sticky mixture and put onto ungreased cookie sheet. Bake for 25-30 minutes.

Recipe courtesy of ~ My dad's boss

These taste AMAZING. However. My recommendation would be to either scoop the mixture into your hands and form into  balls. I did it as it states above, and ended up with little eggplant cakes rather than eggplant meatballs. Also, make sure you use enough of the breadcrumbs- my mixture was very wet and I think this is part of the reason why it spread out while cooking.

You will notice that there are no measurements on this recipe. This is how I received it... and being the "on the fly" cook that I am, I eyeballed everything, but this may be part of the problem as well. I loved them so much that I will for sure make them again, and can add in measurements if I am able to perfect them, but based on the first try, just make sure you add enough dry ingredients, and form them into balls before baking.

I served them with my favorite marinara sauce and whole wheat penne.


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