Eggplant Meatballs

Photo by Stephanie Knewasser

From the kitchen of Larry Galbraith

In a bowl, mix together:

2 large eggplants, cut into 1/2″ cubes

2 tsp salt

1/4 c olive oil

Spread in a pan, roast @ 425 until brown & tender, about 30 minutes, flipping half way through.

While warm, move to a bowl, mash.

Add:

2 cloves garlic, minced

1 egg

1 c bread crumbs, soaked in 3/4 c milk

1/2 c grated peconio cheese

1/4 c basil leaves, chopped

1/4 c parsley leaves, chopped

salt & pepper, to taste

Roll into balls.

Set aside.

Pour 2 c breadcrumbs in a bowl.

Roll eggplant balls in breadcrumbs, coating completely.

Fry in vegetable oil, turning as needed, until golden brown.

Place fried balls on a paper towel lined plate.

They are a great side to pasta.


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