Eggplant Aubergine Olive Truffles Vegetarian Meatballs Recipes

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.

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.

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.

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
• Remove from heat and combine all ingredients in a big bowl.
• Form mixture into 24 small meatballs
• Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
• (I use cooking oil spray to grease the pans for less fat.).

Steps:

• Place the diced, peeled eggplant in a saucepan with enough water to cover.
• Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender.
• Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs.
• Drain the eggplant. Allow to cool for a few minutes.
• Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture.
• Form into 18 meatballs. The meatballs will be large.
• Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through.
• Place the sauce in the bottom of a large baking dish.
• Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese.
• Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly.
• Serve as is, or with noodles cooked in eggplant water.