Wednesday, January 28, 2015

Eggplant Balls

One of my all time favorite recipes, that is ALWAYS a hit with anyone who tries them.  Makes for a great Sunday dinner!  Double the recipe for a crowd.  They go fast.

Eggplant Balls
Kid Friendly, nut free, soy free, vegan, gluten free variation
makes approximately 30 balls

1 large eggplant, peeled & diced
3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp flax meal
1/4 cup cold water
1 ½-2 ½  cup breadcrumbs (use GF breadcrumbs or almond meal for Gluten free balls)*
1 ½  cup great northern beans (or any white bean) (1 15 oz. can), drained & rinsed
2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
salt & pepper

In a small cup, add flax meal and water.  Stir and let chill in the refrigerator while you prepare the rest.  This will be your egg replacer.

 Peel and dice eggplant.  Heat olive oil in a skillet.  Sauté garlic and eggplant.  Add about 2 Tbsp of water.  Cover and simmer until eggplant is very soft.  Drain any excess water.

Preheat oven to 400ºF

In a bowl or food processor,  mash/process the beans.  Add eggplant and mash/process as well.  Add remaining ingredients including the chilled flax meal & water.  Start by adding 1 ½ cups breadcrumbs. Add more breadcrumbs if mixture seems loose.  Mix well.  Shape into 1- 1 ½" balls.

Line a baking sheet with parchment paper.  Place balls on baking sheet and lightly drizzle with some olive oil.  Bake for 30 minutes at 400ºF, turning after 15 minutes.

Add to your favorite italian tomato sauce.

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