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Eggplant Meatballs Recipe

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This recipe for Eggplant Meatballs is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons olive oil, or as needed
1 large eggplant, halved lengthwise
1 pound ground turkey
1 carrot
1 small onion
1/3 cup grated Parmesan cheese (optional)
1 large egg
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, or more to taste
3/4 cup plain breadcrumbs
Directions:
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Grease foil with olive oil or olive oil spray.
Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
Scoop the flesh from the eggplant halves and put into a large mixing bowl.
Pulse carrot, onion, garlic and any fresh herbs in the food processor. Add cooled eggplant and pulse to combine. Return to mixing bowl.
Add ground turkey, Parmesan cheese, egg, and breadcrumbs and mix to combine. Scoop with an ice cream scoop onto the foil lined prepared baking sheet.
Reduce oven heat to 375 degrees F and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more. Makes about 2 dozen large meatballs.
Personal Notes:
Personal Notes:
I put the eggplant mixture in a strainer over a bowl while cooling to drain off some of the liquid.

 

 

 

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