Diehard carnivores can be tough customers, amiright? Mention that a dish is plant-based, and they are quick to assume that steely meat-eater glare. You know the one. And yet the choosiest carnivores under my roof prefer this recipe for meat(less) balls over others.
Try the recipe yourself, and help your own beloved carnivores learn to love these plant-based meat(less) balls! Serve with marinara sauce and pasta or on top of a green salad.
Eggplant Meat(less) Balls
- 4 cloves garlic
- 2 1/2lb eggplant (cubed)
- 3/4 cups onion (diced)
- 2 teaspoons salt
- 2 teaspoons Italian seasoning blend (can substitute oregano, thyme, etc.)
- 1 cup breadcrumbs
- 2 Large eggs
- 1/2 cup parmesan cheese
- extra virgin olive oil
|Coat cubed eggplant in olive oil, sprinkle with salt, and roast at 400 degrees for 15 minutes or until softened.|
|Toss garlic cloves into food processor and use chopping blade to finely dice cloves. Add roasted eggplant about 1/2 cup at a time and pulse. Add diced onion, salt, Italian seasoning, breadcrumbs, eggs, and parmesan. Pulse ingredients until combined, but do not puree. Consistency should be chunky.|
|Lower oven heat to 375. Lightly spray/grease a baking sheet and put tablespoon-sized balls of mixture onto sheet. If mixture is sticky, wet hands to more easily shape the balls. Bake for 20 minutes until balls are lightly browned.|