Eggplant Meatballs

Eggplant Meatballs

Meatless Mondays will never be the same using 'Meatball' eggplant as the main ingredient. Its moist, dense and flavorful fruit captures the taste and texture of meat like no other vegetable!

Yield: 1 dozen meatballs

Ingredients:

2 large eggs
1 cup unseasoned breadcrumbs
1/2 cup loosely packed Italian parsley
1 clove garlic
2 Tbs extra-virgin olive oil
2 medium-sized Burpee 'Meatball' eggplants
Salt and pepper to taste

Note: When preparing meatball mixture, do so immediately before cooking to prevent the eggplant from releasing excessive juices.

Recipe:

1. Mix first two ingredients in a bowl. Set aside.

2. Mince 1/2 cup loosely packed Italian parsley leaves and one garlic clove with the olive oil and combine with egg and breadcrumb mixture.

3. Peel 'Meatball' eggplants and grate them with the largest holes of a hand grater on a paper towel to absorb excess moisture and add to mixture, adding the salt and pepper in the last minute before cooking.

4. You will obtain a soft mixture. If it is too watery, add a Tbs of all-purpose flour.

5. Form into balls and fry them, if possible, in grape seed oil or light olive oil. Due to the egg content, the meatballs will absorb very little oil.

6. When the meatballs are golden brown, serve them in a light tomato sauce over your favorite pasta or spaghetti squash.

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April 18, 2021
©2023 W.Atlee Burpee & Co