|
|
Eggplant BallsSide Dishes
Add to Recipe Box
|
|
|
Submitted by Alberta Bert LeBlanc
Kaplan, LA
on Tuesday, August 23, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 10 minutes |
|
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers. Great for vegetarians!
The most common type of eggplant(aubergine or braham) eaten in the U.S. is the large, dark-purple Italian eggplant. Less common are the slender lavender and small white
types of eggplants. Eggplant is one of the least-frequently eaten vegetables in the U.S. |
| |
| Ingredients |
| 3 tbsp olive oil |
3 cloves garlic, minced |
| 4 cups cubed eggplant, with peel |
1 tbsp water |
| 1/2 cup grated Parmesan cheese |
1/4 cup chopped fresh parsley |
| 2 eggs, beaten |
3/4 cup dried bread crumbs |
| ~~~~~~~~~~~~~~ |
~~~~~~~~~~~~~~ |
|
| | | Directions | | Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet and set aside. Heat a medium skillet over medium heat. Pour in olive oil and sauté garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
