Eggplant Meat(less) Balls
Print recipeIngredients
- 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 cups parmesan cheese
- extra virgin olive oil
Directions
| Step 1 | |
| Coat cubed eggplant in olive oil, sprinkle with salt, and roast at 400 degrees for 15 minutes or until softened. | |
| Step 2 | |
| 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. | |
| Step 3 | |
| 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. | |