* 3 tablespoons olive oil
* 5 cloves garlic, minced
* 4 cups peeled, cubed eggplant
* 1 tablespoon water
* 1/2 cup grated Parmesan cheese
* 1 cup chopped fresh parsley
* 2 eggs, beaten
* 3/4 cup dried Italian Seasoned bread crumbs
* 1 tsp. Red pepper Flakes
* 1 tsp Salt
* dash black pepper
Preheat oven to 350F, Lightly spray or grease a baking sheet.
Heat olive oil in a medium skillet over medium heat, add the garlic and saute until lightly browned. Add raw cubed eggplant and water, cover and reduce the heat to simmer/steam until soft, about 20 minutes. Place eggplant/garlic mixture in a large bowl and allow to cool slightly.
In a small bowl combine cheese, parsley, eggs, salt, pepper, red pepper and bread crumbs, until mix, add eggplant/garlic mixture, stirring until ingredients are thoroughly combined and mixture can be rolled into balls. Add additional bread crumbs as needed to make mixture workable.
Place the meatball mixture into the refrigerator for about 15 minutes, then roll into balls, or scoop with a cookie dough or ice cream scoop.
If you'd like to shave off the cooking time and make this a bit quicker, you can use ziplock steamer bags or an orka steamer pan, steam the cubed eggplant with 1 Tbs water & minced garlic cloves for 6 minutes. The complete as directed above.
Sometimes when making these we add 1/2 c. shredded carrot or a couple tablespoons of finely diced red bell pepper (for color).
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