CSA member Alison Doyle shared this recipe as one of her family's favorites, and it has quickly become my family's favorite as well, even with my picky eater who won't touch eggplant any other way. (What he doesn't know won't hurt him right?)
What I love about this recipe is that, like traditional meatballs, these can be made ahead and frozen until you need them. A savory supper in minutes is going to be a winner at my house every week.
Meatless Eggplant Meatballs
3 Tbs. olive oil
3 cloves garlic, minced
4 cups cubed eggplant (with peel)
2 eggs, beaten
3/4 cup dried bread crumbs
1 Tbs. water
1/2 cup grated Parmesan cheese
1 cup fresh parsley, chopped
Heat oil in a skillet over medium heat, and sauté garlic until lightly browned, about 1 minute. Add eggplant and water, then reduce heat and steam, covered, until eggplant has soften, about 20 minutes. Allow eggplant to cool.
In large bowl, mix the eggplant with the eggs, breadcrumbs, Parmesan, and parsley. Use your hands or a large wooden spoon so that the mixture is well combined. Add more breadcrumbs if needed.
Refrigerate the mixture for 15 minutes, and then roll into small balls. Place on a greased baking sheet and cooked in the oven preheated to 350 F for 30 minutes. Or freeze for later!
Recipe suggested by CSA member Alison Doyle and adapted from Aunt Mary's Eggplant Balls.
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