Eggplant Aubergine Olive Truffles Vegetarian Meatballs Recipes

EGGPLANT "MEATBALLS"

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.

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.

EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS

Steps:

• preheat oven to 450*F.
• cut the eggplant in half lengthwise and brush with olive oil.
• roast in the preheated oven for about 30 min, until golden and completely soft.
• let cool.
• peel off the skin (you can discard this) and chop the rest of the eggplant finely.
• reduce oven temp to 400*F.
• mix the eggplant, pine nuts, olives, bread crumbs, parsley, garlic, egg, and 6tbs of the parmesan cheese together in a bowl.
• let rest for 10-15 minutes.
• grease a large cookie sheet.
• form the mixture into bite sized balls and put on cookie sheet.
• top each one with a pinch of the remaining parmesan cheese.
• bake for 15-20 min until golden and puffed up.
• serve hot.

EGGPLANT (AUBERGINE) MEATBALLS

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.