AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
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.
Provided by skat5762
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
ITALIAN EGGPLANT MEATBALLS / POLPETTE
Steps:
- Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 167 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EGGPLANT "MEATBALLS"
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless "meatballs".
Provided by Gina
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
- Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, Carbohydrate 31 g, Protein 10.5 g, Fat 7.5 g, SaturatedFat 2.5 g, Cholesterol 41 mg, Sodium 1066 mg, Fiber 6 g, Sugar 6 g
VEGAN EGGPLANT MEATBALLS
Steps:
- Adjust an oven rack to the middle position and heat the oven to 300 degrees F.
- Place the breadcrumbs in a medium bowl and toss with 2 tablespoons of olive oil and ¼ teaspoon salt. Transfer to a rimmed sheet pan and spread in an even layer. Bake until the breadcrumbs are lightly golden (10 minutes or so), stirring midway through. Transfer them to a large plate and set aside.
- Increase the oven temperature to 375 degrees.
- Line the sheet pan with aluminum foil and set the eggplant on top. Prick it 3 to 4 times with a fork and roast until a pairing knife easily slips into the center (40 to 50 minutes). It should be very tender throughout. Remove the eggplant from the oven and use scissors to cut an X in the bottom. Transfer it, stem side up, to a colander and set in the sink and let it drain and cool for 20 minutes.
- Set the eggplant on a cutting board and slice it open lengthwise and scoop out the flesh and place it in the bowl of a food processor Add the pureed carrot (or egg), lentils, garlic, basil, parsley, and nutritional yeast (or chickpea flour) and ¾ teaspoon of salt, black pepper, and crushed red pepper flakes. Process for 12 one-second pulses to combine. Add the bread crumbs and pulse 2 to 3 times to combine.
- Scrape the mixture in a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for 20 minutes or overnight.
- Shape the eggplant mixture into golf ball-size pieces and roll them until they are nice and round.
- Heat the grapeseed oil and remaining ½ cup of olive oil in a large heavy bottomed skillet over medium-high heat for 2 minutes.
- Drop one of the balls into the oil, it should immediately sizzle-if not, let the oil heat some more. Add a few more balls to the oil, taking care not to overcrowd the pan. Fry the "meatballs" in batches, browning them on all sides (3 to 5 minutes for each batch).
- Transfer to a paper towel-lined plate and serve immediately.
Nutrition Facts : ServingSize 1 meatball, Calories 50.9 kcal, Carbohydrate 9.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 74.4 mg, Fiber 1.9 g, Sugar 1.5 g, UnsaturatedFat 0.4 g
EGGPLANT "MEATBALLS"
I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 24 "meatballs"
Number Of Ingredients 11
Steps:
- Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
- Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
- Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
- Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
- Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.
EGGPLANT MEATBALLS
Make and share this Eggplant Meatballs recipe from Food.com.
Provided by Vicki Kaye
Categories Vegetable
Time 1h15m
Yield 18 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the diced, peeled eggplant in a saucepan with enough water to cover.
- Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender.
- Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs.
- Drain the eggplant. Allow to cool for a few minutes.
- Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture.
- Form into 18 meatballs. The meatballs will be large.
- Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through.
- Place the sauce in the bottom of a large baking dish.
- Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese.
- Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly.
- Serve as is, or with noodles cooked in eggplant water.
Nutrition Facts : Calories 620, Fat 39.2, SaturatedFat 17.7, Cholesterol 174, Sodium 951.5, Carbohydrate 15.7, Fiber 3.6, Sugar 5.1, Protein 51.9
EGGPLANT "MEAT"BALLS RECIPE BY TASTY
Here's what you need: water, eggplant, water, small onion, celery, garlic, whole wheat breadcrumbs, grated parmesan cheese, fresh parsley, fresh basil, dried oregano, salt, pepper, egg
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 307 calories, Carbohydrate 52 grams, Fat 5 grams, Fiber 6 grams, Protein 12 grams, Sugar 10 grams
EGGPLANT MEATBALLS
Yes, I made eggplant meatballs. If you know me, you know I love eggplant! I also love meatballs. Hence, I decided to make two of my favorites together, and it is delicious. I used ground turkey and almond meal, but I am giving you alternative suggestions below. This is a great paleo recipe and very addictive. I like using an ice cream scoop so they are all the same size! Perfect for entertaining. Yummy!
Provided by Cindy Anschutz Barbieri
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
- Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
- Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
- Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
- Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
- Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
- While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 23.7 g, Cholesterol 92.3 mg, Fat 19.6 g, Fiber 8.3 g, Protein 24 g, SaturatedFat 3.9 g, Sodium 767.5 mg, Sugar 11.4 g
EGGPLANT MEATBALLS
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant.
- In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible.
- In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour.
- For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese.
EGGPLANT MEATBALLS
Steps:
- Clean the eggplants, remove the skin and cut them into pieces. Place them in a colander with coarse salt for about 1 hour so that they lose the excess vegetation water. After the time has elapsed, rinse them and dry them well.
- Put a little oil and half a glass of water in a pan, add the eggplants and cover with a lid. Stew them for about 20 minutes, turning them from time to time.
- Drain them well making sure there is no water and put them in a bowl where you will add the eggs, stale bread, caciocavallo, mint, basil, garlic, salt and pepper.
- Mix well this mixture and if it is too soft add a tablespoon of flour. Form meatballs of the desired size and put them in the breadcrumbs.
- Let them rest in the fridge for half an hour and then fry them in plenty of hot oil until they are golden on all sides.
EGGPLANT MEATBALLS
Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying.
Provided by Rachel Gurk
Categories Meatless
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Lightly grease a baking sheet with cooking spray, or line pan with parchment paper.
- Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add cubed eggplant and water. Season with salt and pepper. Stir and cook for about 10 minutes until eggplant is softened and starting to caramelize.
- Push eggplant to one side of the skillet. Add remaining olive oil to the pan and place shallots and garlic in the pan. Cook until softened, about 3-4 minutes.
- Transfer eggplant, shallots and garlic to a food processor.
- Add the beans, parsley, basil and oregano, process until combined. Mixture should be finely chopped but not pureed. Check for seasoning and add more salt and pepper, if needed.
- Transfer the mixture to a large bowl. Add the breadcrumbs and cheese (if using). Stir together with a spatula until well combined.
- Using a medium cookie scoop (about 2 tablespoons), form mixture into balls and place on the prepared baking sheet.
- Bake for 25-30 minutes, until browned around the edges.
- If desired, add 2 cups marinara sauce to a skillet and heat through. Place cooked meatballs in the sauce and toss to coat before serving over noodles of choice.
Nutrition Facts : ServingSize 7 meatballs, Calories 327 kcal, Carbohydrate 47 g, Protein 12 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 858 mg, Fiber 8 g, Sugar 11 g, UnsaturatedFat 8 g
More about "eggplant meatballs food"
JESSICA’S EGGPLANT AND CAULIFLOWER “MEATBALLS” - GOOP
From goop.com
Servings 4Category Dinner Recipes
- 1. Preheat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.
- 2. To another rimmed sheet pan or large baking dish, add the eggplant, cauliflower, bell pepper, and garlic. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Toss together and arrange in a single layer. Roast for about 45 minutes or until the vegetables are tender.
- 3. Meanwhile, cook the farro. Fill a medium saucepan with water and bring to a boil. Add the farro and cook for about 20 minutes or until tender. Drain into a strainer and run under cold water to cool.
- 4. Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the bread crumbs, Parmesan, and farro.
EGGPLANT MEATBALLS - VEGETARIAN & GLUTEN FREE WITH A …
From simpleandsavory.com
5/5 (1)Category DinnerCuisine ItalianCalories 63 per serving
- Prepare the ingredients: rough chop the eggplant into 1 to 1 1/2 inch chunks, mince the onions and garlic, grate the cheese, drain and rinse the chickpeas - set everything aside.
- Add 1 tablespoon oil to a skillet and heat it over medium-high heat. Once the water is hot, add the eggplant chunks and water.
- Cook the eggplant stirring occasionally for about 15 minutes until the eggplant becomes tender.
- While the eggplant is cooking pulse the chickpeas and walnuts in a food processor until they are the size of breadcrumbs.
EGGPLANT MEATBALLS : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Servings 6Total Time 1 hr 5 mins
EGGPLANT MEATBALLS - BITES FOR FOODIES
From bitesforfoodies.com
Estimated Reading Time 3 mins
EGGPLANT MEATBALLS (POLPETTINE DI MELANZANA) RECIPE : …
From sbs.com.au
3.4/5 (285)Servings 40Cuisine Italian
VEGAN EGGPLANT MEATBALLS - SKINNYTASTE
From skinnytaste.com
4.6/5 (9)Total Time 1 hr 20 minsCategory Appetizer, DinnerCalories 260 per serving
BEST-EVER EGGPLANT MEATBALLS - A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 1 hrCategory Main DishCalories 352 per serving
- Cut the eggplant into 1/2-inch chunks by slicing 1/2-inch rings and then cutting the rings into cubes. The size of dice is important for the final texture! (If you weren’t able to weigh the eggplant, measure out 12 cups 1/2-inch diced).
- In a large bowl, quickly mix the eggplant with olive oil and kosher salt (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
- Roast for 25 minutes, then stir and roast 10 minutes more until browned and very tender. Remove and reduce the oven heat to 400 degrees Fahrenheit.
PEGAN EGGPLANT MEATBALLS WITH ZOODLES | HELLO VEGGIE
From helloveggie.co
Cuisine American, PeganCategory Dinner, MainServings 4Calories 252 per serving
- Preheat the oven to 400°F (200°C, or gas mark 6). Line a sheet pan with parchment paper or a silicone mat. Set aside.
AMAZING VEGAN EGGPLANT MEATBALLS | MY DARLING VEGAN
From mydarlingvegan.com
Ratings 12Calories 61 per servingCategory Appetizer, Main Course
- Chop the eggplant into 1" pieces. Heat olive oil over medium heat and add eggplant along with 1/4 cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.
- Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.
- Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside.
EGGPLANT MEATBALLS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanEstimated Reading Time 4 minsCategory EntreesTotal Time 1 hr 45 mins
- In a medium bowl, combine the bread crumbs with 2 tablespoons olive oil and 1/4 teaspoon salt and stir to combine.
- Dump the bread crumbs on a rimmed baking sheet and spread in an even layer. Bake until the bread crumbs are lightly golden and completely dry, stirring halfway through, 12 to 15 minutes.
EGGPLANT PARMESAN MEATBALLS - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (13)Total Time 1 hrCategory Entree, Main CourseCalories 405 per serving
- Preheat oven to 375ºF. Place eggplant in a 13x9-inch baking dish; toss with 3 Tbsp. oil and salt. Bake for 30 minutes, tossing once once halfway through. Transfer eggplant to the fridge and chill for 20 minutes, or until cool enough to handle. Keep oven on and wipe pan clean.
- Place cooled eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Transfer eggplant to a large bowl. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Use your hands to mix the ingredients together until well-combined. (The mixture should still feel moist.) Gently form into 20 mini meatballs (about 2 Tbsp. each).
- Heat remaining 3 Tbsp. oil in a large skillet (preferably cast-iron) over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs.
- Spread marinara sauce in the same 13x9-inch baking pan you roasted the eggplant in. Add eggplant meatballs to the pan, and scatter small dollops of ricotta cheese throughout.
EGGPLANT MEATBALLS - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (5)Calories 223 per servingTotal Time 45 mins
- Add eggplant to a medium pot of boiling water and cook until a fork can easily pierce the eggplant, about 8-10 minutes. Drain eggplant well. Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid.
- Transfer eggplant to a bowl and add in the garlic, almond flour, parmesan cheese (if using), egg, olive oil and spices. Mix well.
- Using a cookie scoop or a spoon, scoop out about 2 tablespoons of mixture and gently form into a bowl. The mixture is soft, but can easily be shaped. If you are having trouble achieving the shape, add in 1 tablespoon more of almond flour at a time until you can easily make a meatball shape with it.
EGGPLANT MEATBALLS – LUCY'S KITCHEN: HEALTHY FOOD, SWEETS ...
From lucyskitchenofrecipes.com
Servings 24Total Time 1 hr 10 minsCategory DinnerCalories 169 per serving
EASY VEGAN EGGPLANT MEATBALLS - GOOD FOOD BADDIE
From goodfoodbaddie.com
4.7/5 (13)Total Time 1 hrCategory Dinner, Main CourseCalories 133 per serving
- Preheat the oven to 425°F. Slice the eggplant, mushroom, and onion. Transfer to a parchment lined baking sheet and roast for 20-25 minutes, until eggplant is slightly golden.
- After the vegetables are roasted, add them to the food processor along with the remaining ingredients. Blend the ingredients for 30 seconds at a time, making sure to scrape the sides so all the ingredients are evenly combined. Blend until you achieve a thick, uniform texture with no large chunks.
- Scoop out a tablespoon or so of the mixture and using your hand, roll into a bite sized meatball. This recipe makes about 16-20 meatballs depending on the size.
- Place the meatballs on the same baking pan, and roast for 30 minutes, gently flipping halfway through. They should develop a golden-brown crust on the outside
EGGPLANT & PORCINI "MEATBALLS" IN TOMATO SAUCE - FOOD & …
From foodandwine.com
5/5 Total Time 2 hrsServings 4
- Preheat the oven to 350°. Prick the eggplant all over with a fork and set it on a baking sheet. Roast in the center of the oven for 1 hour, until very soft and collapsed. Let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Discard the skin.
- Meanwhile, in a heatproof bowl, cover the porcini with 1 1/2 cups of boiling water and let stand until softened, 30 minutes; drain, reserving the soaking liquid. Rinse the porcini to remove any grit. Finely chop the porcini.
- In an enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and half of the garlic and cook over moderately high heat, stirring, until softened, 5 minutes. Add the tomato puree and pour in the porcini soaking liquid, stopping before reaching the grit; bring to a boil. Simmer over moderately low heat, stirring, until thickened, 1 hour. Add half of the chopped basil and season with salt and pepper.
- Fold the chopped porcini, bread crumbs, eggs, 2 ounces of cheese, parsley and the remaining garlic and chopped basil into the eggplant. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
EGGPLANT MEATBALLS (VEGETARIAN) - THE LIVE-IN KITCHEN
From theliveinkitchen.com
Ratings 72Calories 160 per servingCategory Main Course
- Heat olive oil in a large skillet over medium heat. Add the eggplant and 1/4 cup water. Cook, stirring frequently, until the eggplant has softened, about 10 minutes.
- Meanwhile, in a another large skillet, cook mushrooms over medium heat. Add a bit of oil as needed and stir frequently until the mushrooms have released most of their moisture and turned dark and soft, about 10 minutes. If you only have one skillet it’s ok to cook the eggplant, then the mushrooms in the same skillet, but cooking them together will overcrowd the pan.
- Add walnuts to the bowl of a food processor and pulse into fine crumbs. Add the cooked eggplant and mushrooms and process into a paste.
EGGPLANT AND BEEF MEATBALLS RECIPE - INTENTIONAL HOSPITALITY
From intentionalhospitality.com
Reviews 1Category Main Dish MeatCuisine ItalianTotal Time 45 mins
- Heat olive oil in a nonstick fry pan over medium heat, add eggplant cubes, cook until soft about 10 minutes
ROASTED EGGPLANT MEATBALLS - A SIMPLE PALATE
From asimplepalate.com
5/5 (1)Category Main CourseCuisine American, ItalianCalories 53 per serving
- Roasted eggplant: on a sheet pan, arrange cubed eggplant with olive oil and sprinkle of salt. Toss in oil and bake for 20 minutes, flip halfway through.
- Mix meatball ingredients: in a large bowl, mix together pureed eggplant, minced garlic, parmesan cheese, breadcrumbs, egg, salt & pepper, and chopped basil.
SPAGHETTI WITH EGGPLANT “MEATBALLS” AND TOMATO SAUCE
From ricardocuisine.com
4/5 (16)Category Main DishesServings 4Total Time 1 hr 10 mins
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Meanwhile, in a large non-stick skillet over medium-high heat, lightly brown the garlic with the bay leaf and red pepper flakes in the oil. Add the tomatoes and simmer over low heat for 20 minutes. Season with salt and pepper. Keep warm.
EGGPLANT MEATBALLS - BAKED - PINCH ME GOOD
From pinchmegood.com
4.9/5 (7)Total Time 35 minsCategory Healthy Dinner IdeasCalories 233 per serving
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Add the diced eggplant to a medium-size mixing bowl, drizzle on one tablespoon of olive oil and some salt and pepper and toss to coat. Spread the eggplant out evenly on half of the baking sheet.
- After the veggies are cooled, add them to the bowl of a food processor and pulse until they are minced and resemble ground meat. Pour the mixture into a medium-size mixing bowl. If you do not have a food processor, then you can still make these meatballs, but they may be a little chunkier. Just use a potato masher to mash them instead of a food processor.
- Heat some tomato sauce in a skillet on the stove to low heat. Once hot and starting to bubble toss the meatballs in the tomato sauce and let them cook for 1-2 minutes in the sauce. Plate, top with some fresh basil and grated parmesan, and ENJOY!
EGGPLANT "MEATBALLS" - EAT SOMETHING VEGAN
From eatsomethingvegan.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 137 per serving
- In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
- Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.
VEGAN EGGPLANT MEATBALLS (OIL-FREE) - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
4.7/5 (7)Estimated Reading Time 5 minsCategory EntreeTotal Time 55 mins
- Prepare the chia egg by mixing the chia seeds and 3 tablespoons of water together in a small bowl, and set aside for about 15 minutes to thicken.
- Preheat the oven to 375°F on convection* (or 400°F conventional). Line 2-3 large baking sheet with parchment paper.
- In the meantime, in a medium pan over medium heat, add 3 tablespoons of additional water. Once heated, add in the onions, garlic, and celery, and cook until translucent, about 3 to 5 minutes (adding more water as needed to prevent burning). Transfer to a large bowl.
- In the same pan, add another 3-4 tablespoons of water along with the diced eggplant. Cook, stirring often, until it is soft and had reduced by about 1/2, which will take about 8 to 10 minutes. Be sure to add more water as needed to prevent burning.
EGGPLANT BALLS - 4 INGREDIENTS - VEGAN - CHELSEY AMER ...
From chelseyamernutrition.com
3/5 (1)Total Time 1 hr 10 minsServings 4
- Add eggplant, garlic, and shallots to a large bowl. Season with salt and pepper, toss in olive oil. Distribute eggplant, garlic and shallots on a large baking sheet and roast for 30-40 minutes.
- In a large food processor combine roasted eggplant mixture with 1/2 cup breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined. Scrape down the sides of the food processor and mix in the other 1/4 cup of breadcrumbs. Avoid over-mixing. The mixture should easily stick together into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)
EGGPLANT MEATBALLS RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
- 1) Add one tablespoon of olive oil to either a large skillet or medium size saucepan, add the eggplant, stir around to coat, then add the water along with a pinch of salt, stir well, cover and simmer (stirring occasionally) for about 20 minutes or until the eggplant is really soft, remove to a shallow bowl and allow to cool.
- 2) In a large bowl, add the cooked and cooled eggplant, breadcrumbs, egg, herbs, garlic, cheeses, flour and pinch of salt, mix together well then pop the mixture (covered) in the freezer for 10 minutes, meanwhile preheat your oven to 375 degrees.
- 3) Line a baking sheet with some parchment paper, grease with some olive oil, then grab a bowl, add some water and set it aside.
- 4) Wet your hands in the water as you roll the "meatballs" so the mixture doesn't stick, once all rolled, brush with a little olive oil and bake for 20 minutes, meanwhile lets make the sauce.
HELP FOR THE HOME COOK: CHEF ALIDA SOLOMON’S EGGPLANT ...
From torontolife.com
Estimated Reading Time 2 mins
VEGETARIAN EGGPLANT MEATBALLS RECIPE | PAMELA SALZMAN ...
From pamelasalzman.com
5/5 (5)
EGGPLANT MEATBALLS - DAIRY FARMERS OF ONTARIO
From savourontario.milk.org
Total Time 1 hr
EGGPLANT MEATBALLS, THE SUPER EASY RECIPE - LA CUCINA …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
YOU WON'T BELIEVE THESE EGGPLANT “MEAT” BALL SANDWICHES ...
From foodnetwork.ca
MEATBALLS WITH EGGPLANTS RECIPE | PBS FOOD
From pbs.org
EGGPLANT MEATBALLS BY MARIO BATALI RECIPE
From crecipe.com
EGGPLANT MEATBALLS - MARK BITTMAN
From markbittman.com
ASIAN-STYLE EGGPLANT "MEATBALLS" RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
ITALIAN EGGPLANT MEATBALLS | POLPETTE DI MELANZANE ...
From recipesfromitaly.com
EGGPLANT MEATBALLS GIADA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love