Healing for the World's Healers
Eggplant "Meat"balls
Cooking Time
1 hr 45 min total time
Yields
24 balls
Ingredients
- 2 tablespoons olive oil or avocado oil
- 6 garlic cloves, minced
- 1.5 pounds eggplant, unpeeled, cut into 1-inch cubes (about 8 cups)
- 1 cup grated vegan parmesan cheese (can use a non-vegan version, if desired)
- 1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
- 1/4 cup fresh basil leaves, chopped
- 4 large eggs, beaten
- 1.5 cups regular or GF dried breadcrumbs
- 1/8 teaspoon sea salt
- A few grinds of black pepper
- 3 cups marinara sauce
Directions
- Heat a large high-sided skillet over medium heat.
- Add the olive oil and saute the garlic in the hot oil until just fragrant, about 30 seconds.
- Add the eggplant and 1/4 cup water.
- Turn the heat to low and cover the skillet, allowing eggplant to steam until soft, about 20 minutes.
- Allow to cool slightly.
- Once cooled, place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. (Can cut with a knife, if desired.)
- Transfer the eggplant mixture to a large mixing bowl and add cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir well to combine.
- Mixture can be refrigerated, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. Preheat the oven to 350 degrees F 30 minutes before baking the meatballs.
- Roll or scoop the mixture into 1.5 inch balls and place on a parchment-mined baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
- Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering.
- Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.
Notes
Doshic Adjustments:
Pitta—Avoid this recipe. (Nightshades, acid, garlic)
Credit
Food Network, tweaked to perfection by Theresa Vee