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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Eggplant 'Meat'balls Recipe

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This recipe for Eggplant 'Meat'balls is from THE PAUL NATION 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:  
1 medium eggplant (about 1 pound)
10 oz mushrooms (shitaki or cremini) chopped
1 white or yellow onion chopped
5 cloves garlic chopped
1 tsp fresh thyme
1 tsp fresh rosemary
1½ cups panko bread crumbs
1 large egg
1 poblano chili, seeds removed, chopped (or any pepper)
salt and pepper
olive oil
Directions:
Directions:
* Preheat oven to 450º
* Cut eggplant in half lengthwise, drizzle with olive oil and cut clits into eggplant. Place on baking sheet and bake until tender, 25-30 mins. Set aside.
* Add mushrooms, onion, garlic, pepper, thyme and rosemary to a large food processor and pulse until finely chopped. Stir as needed, don't over process. You want small pieces, not mushy.
* Heat oil in large skillet over medium heat. Stir in chopped veggies, sauté until tender and any moisture has evaporated (7-10 mins)
* Scoop flesh out of cooled eggplants and put into food processor. Process til pureéd. Add to cooked veggies in skillet, mix well. Transfer to large bowl.
* Once mix in bowl is cool enough to handle, add breadcrumbs, egg and salt and mix well. Make 1 inch balls and arrange on baking sheet. Bake until crisp and medium brown on outside, 25-30 mins.
* Serve with your favorite sauce or however your heart desires!

 

 

 

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