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Eggplant "Meatlessballs"
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Other Considerations:: Soy Free, Low Fat, Tree nuts & Peanuts Free, Fish & Shellfish Free, Egg FreeIngredients
makes 15-18 balls
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 large eggplant, diced (about 5 cups)
- 1 1/2 dried Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded low-moisture, part-skim mozzarella cheese
- 3 cloves of garlic, minced
- splash of lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- sea salt and fresh ground pepper to taste
- vegetable oil spray
Directions
Directions
Heat a large skillet and coat with olive oil. When the skillet is hot, add the onion and garlic and sauté over medium heat until translucent, about 5 minutes. Add the eggplant and sprinkle with a pinch of salt. Saute until soft, about 8 to 10 minutes. If the eggplant starts to dry out, add a bit more olive oil. Transfer to a large mixing bowl.
Place 2/3 of the softened eggplant in the blender or food processor and process into a smooth puree. Return to the mixing bowl with the rest of the eggplant. Add the remaining ingredients (except the vegetable spray) and mix well.
Line a baking sheet with foil and spray with non-stick spray. Preheat the oven to 375 F. Wet your hands with a little water and shape the eggplant mixture into balls, using about two large tablespoons per ball. Place "meatballs" on the prepared baking sheet. Bake for 20-25 minutes or until deep golden brown and slightly crusty. Do not overbake because they will be too dry. Remove sheet from oven and cover with foil to let the meatballs steam until ready to serve.
Place a few balls on top of pasta of choice, and drizzle with tomato sauce....Serve and enjoy!