1 medium eggplant, cut into cubes
1 clove garlic, peeled
1 small onion, chopped
Salt and pepper, to taste
1 1/2 tablespoons olive oil
3/4 cup dried breadcrumbs
1/4 teaspoon dried or 1/2 teaspoon fresh parsley
1/2 teaspoon dried or 1 teaspoon fresh oregano
Preheat oven 200°C.
In a bowl, combine eggplant, garlic, and onion. Drizzle with olive oil and season with salt and pepper. Arrange seasoned eggplant on a large cookie sheet and roast until browned at the edges, around 30-40 minutes. Remove the eggplant from the oven and lower oven temperature to 170°C.
In a 10-cup food processor, combine roasted eggplant mixture, herbs and breadcrumbs. Pulse until just combined. Scrape down any mixture sticking on the sides of the processor and pulse until well-mixed but be careful not to over process.
Form the mixture into balls. This recipe should make about 10-14 balls.
Arrange balls on a baking sheet and bake for 50-minutes to an hour, rotating the pan halfway through the baking time.
These baked eggplant balls are great for pasta, vegetable spaghetti, or topped with your favourite sauce.
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