Eggplant (Aubergine) Meatballs
My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.
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INGREDIENTS
Nutrition- 1large eggplant
- 2beaten eggs
- 1⁄3
- 1teaspoon mixed Italian herbs
- 1teaspoon garlic powder
- 1teaspoon onion powder
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- 1cup breadcrumbs
DIRECTIONS
- Slice eggplant and sprinkle with salt.
- Let sit 10 minutes to draw out water.
- Rinse and pat dry.
- Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
- Remove and chop finely.
- Mix everything but the breadcrumbs when eggplant is cool.
- Then add breadcrumbs and mix until you get the consistency you want to form the balls.
- Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
- Turn halfway through baking to ensure even browning.