Eggplant Meatballs

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recipe

It was a rough day at work, as many of my coworkers are at conference. The rest of us who stayed in New Jersey have to work extra hard and do double the work this week to keep up with everyone’s work. So, after this crazy monday, it was nice to come home to relax and create these meatballs. I was craving something hardy and satisfying to simmer down after this difficult day.

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Preheat 400 F

1/4 cup olive oil
1 medium eggplant, chopped
1 medium onion, chopped
2 cloves garlic, chopped
salt and pepper to taste
1 can white beans
1/2 cup parmesan cheese
1/2 cup bread crumbs
1 egg

In a large sauce pan, saute the eggplant in the olive oil. Add garlic and onions. Saute until the onions and eggplant are soft, then add salt and pepper to taste. Remove from heat.

Rinse the white beans in a colander. Add the eggplant mixture and beans into a food processor and pulse until the mixture is in small chunks. Mix the parmesan cheese, bread crumbs and egg into the chunky mixture. These ingredients are used to bind the vegetables to form a ball and create a meat-like texture. 

Form into 2 inch balls and place on greased pan. If the mixture is too wet, add more breadcrumbs to allow the “meat” to easily form into a ball. Cook for 20-25 minutes or until the balls are golden brown. 

Enjoy!

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6 thoughts on “Eggplant Meatballs”

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