Eggplant “Meat"balls

Name: Eggplant “Meat"balls
Total time: 30
Yield: 4
Ingredients: 1 water, or cooking oil; 1 eggplant, cut into 1-in (2-cm) cubes; 1 water, or vegetable broth, as needed; 1 small onion, diced; 1 stalk celery; 3 cloves garlic, minced; 1 cup whole wheat breadcrumbs; ¼ cup grated parmesan cheese; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh basil, chopped; 1 teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon pepper; 1 egg

Recipe by Crystal Hatch from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

•

1 water, or cooking oil
•

1 eggplant, cut into 1-in (2-cm) cubes
•

1 water, or vegetable broth, as needed
•

1 small onion, diced
•

1 stalk celery
•

3 cloves garlic, minced
•

1 cup whole wheat breadcrumbs

•

¼ cup grated parmesan cheese
•

2 tablespoons fresh parsley, chopped
•

2 tablespoons fresh basil, chopped
•

1 teaspoon dried oregano
•

½ teaspoon salt
•

½ teaspoon pepper
•

1 egg

Instructions

In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
Preheat oven to 375°F (190°C).
Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
Bake for 20 minutes, or until golden, flipping halfway.
Enjoy!