Makes: 20-24 "meat"balls
Ingredients:
2 tbsp olive oil
1 large or two medium sized eggplant, cut into 1-inch pieces
1.5 C Italian breadcrumbs
1 egg, beaten
25 C Romano or Parmesan cheese, grated
2 cloves garlic, chopped finely
2 tbsp parsley, chopped
2 tbsp fresh basil, chopped finely
1 tbsp nutritional yeast
salt & pepper to taste
*If you want to use these in a non-italian recipe (i.e. sweet & sour meatballs), replace italian breadcrumbs with regular breadcrumbs instead.
Instructions:
1. Pre-heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray OR use silicone baking sheets.
2. Heat oil in large frying pan over medium high heat. Add eggplant chunks and 1/4 cup low-salt vegetable stock. Season with salt and pepper to taste and cook, stirring occasionally until tender (approx. 10 - 12min). Once cooked, transfer to a food processor and pulse a few times until the eggplant has a slightly chunky texture, not smooth.
3. Mix eggplant blend with bread crumbs, egg, cheese, parsley, garlic, chopped basil and nutritional yeast in a large bowl until well blended. Season with salt & pepper to taste.
4. Using your hands, rolling mixture into balls about the size of golf balls. Transfer to the baking sheet and bake until firm and slightly browned (approx. 20min). Use in lieu of traditional meatballs in a tomato-y pasta or sandwiches.
