Prep 30 mins
Cook 30 mins
My toddler loves to eat eggplant this way. To increase the variety of foods she was eating and because I had no breadcrumbs I substituted ground almonds and couscous with good effect. I have also substituted the parsley with finely chopped up vegetables. This is a good base recipe to play around with.
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups cubed eggplants, with peel
- 1 tablespoon water
- 1⁄2 cup grated cheese
- 1 cup chopped fresh parsley
- 2 eggs, beaten
- 3⁄4 cup dried breadcrumbs
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a baking sheet.
- Heat a medium skillet over medium heat.
- Pour in olive oil and saute 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.
Delicious! My 13-month-old enjoys them too. I substitued about half of the bread crumbs with wheat germ which worked well, and instead of parsley I used cooked broccoli. I'm thrilled that my toddler liked it so much. :)
Great base. Form and bake well. Bland....however I realize you made them for young children. In future I will spice them up or serve with a great dipping sauce for adults. I used Panko bread crumbs and just about doubled the quantity in the recipe. I used cheddar cheese and realize changing the type of cheese could make a great difference.
This needs something, a little bland. It doesn't specify the cheese, we use parmesan. It definitely needs sauce for dipping!!!