Ingredients
-
1
-
2
-
1/3
-
1
-
1
-
1
-
-
-
1
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Meatballs,My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I’ve found these to be a great compromise.,My vegetarian nephew and I prepared this when he visited (I’m a bit of an omnivore) and we loved it. Since we both cook a lot we followed the recipe loosely. We sauteed garlic, onion and fresh tomato to add to a base pasta sauce, using a roasted garlic head to blend with the roasted eggplant (both roasted together on the same tray) and herbs for the ‘meatballs’ I chose a turkish seasoning from Penzey’s for a change of pace but got a bit carried away with the spice. My nephew loved it and didn’t agree that it was too much spice. We served this with whole wheat pasta and grated parmesan. I had leftovers today and liked them best today with all the blended flavor. Next time, I’ll make it as written to see what I think. Thank you!,Should the eggplant be peeled?
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Steps
|
1
Done
|
Slice Eggplant and Sprinkle With Salt. |
|
2
Done
|
Let Sit 10 Minutes to Draw Out Water. |
|
3
Done
|
Rinse and Pat Dry. |
|
4
Done
|
Saute on Stovetop With a Splash of Olive Oil and About 1/4 Cup Water Until Eggplant Is Soft. |
|
5
Done
|
Remove and Chop Finely. |
|
6
Done
|
Mix Everything but the Breadcrumbs When Eggplant Is Cool. |
|
7
Done
|
Then Add Breadcrumbs and Mix Until You Get the Consistency You Want to Form the Balls. |
|
8
Done
|
Place in a Generously Olive Oiled Pan About L Inch Apart and Bake at 400 Degrees Until Golden Brown, About 40 60 Minutes. |
|
9
Done
|
Turn Halfway Through Baking to Ensure Even Browning. |
