I made eggplant veggie balls today.
These two recipes are from foodies who are excellent cooks.
My recipe uses a combination of both Rose and Barbara’s recipes to create mine.
I will say I thought Barbara’s recipe was simpler.
I removed skin on eggplant before baking/roasting . Then cut the eggplant in small pieces. Bake on greased cookie sheet about 25 minutes turning occasionally. Cool before adding egg, basil, parsley, 1/2 tsp. Salt, 1/2 cup of breadcrumbs, and 1/2 cup grated pecorino Romano cheese and 1 can drained and rinsed cannellini beans.
This recipe was easier since my eggplant I was using (medium eggplant and I wanted a more simplified version. Added my ingredients and in meatball size balls place on greased cookie sheet.
I baked for 20 minutes at 375°. Cool before storing . I served with marinara.
You decide which one you would prefer. Good Luck and enjoy!
Either way I know delicious would be the word of the day,
Barbara’s recipe
You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce.
Rose
Chop eggplant and boil in some salted water for just a few minutes. Drain and let cool completely. Squeeze to remove excess water. Mix eggs, grated parmigiano reggiano, plain breadcrumbs, chopped fresh basil and chopped parsley. Form into rounds and fry in canola oil. Mine were a little too wet so I rolled them in some breadcrumbs before frying to hold them together. They came out nice and crunchy on the outside.
These are Roses specific ingredients
- 2 medium eggplants
- 1 1/2 cups breadcrumbs
- 3/4 cup Pecorino Romano cheese
- 2 large eggs
- 1/2 cup basil leaves
- 3 cloves garlic
- 1/4 cup olive oil
- 1 tsp black pepper
- 3 ounces water
- Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces.
- Crush and make a paste of 3 garlic cloves. Rough chop a 1/2 cup of fresh basil leaves.
- In a large pan on medium-low heat, saute garlic in a 1/4 cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes.
- After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, 1/2 cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
- With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!
Barbara’s from our We like to bake and cook groups recipe.
You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce.
