|Eggplant Meatball Sub|
|Simmering down the eggplants|
Fast forward through making breadcrumbs, simmering down chunks of eggplants, mixing it all and shaping it into balls, baking and placing on a sub roll with soft mozzarella cheese just oozing out the sides and I was left with pure eggplant magic. It was messy magic (keep lots of napkins with you!) but straight up deliciousness and a great way to look at something completely differently. Give 'em a shot. You'll like 'em.
|Eggplant Meatballs before the oven|
|Eggplant Meatballs after the oven: golden brown and ready to be sauced|
- Makes about 10 medium-sized meatballs
- 1 eggplant, peeled and chopped into cubes
- 1 baguette, cut in half
- 5-6 button mushrooms, finely chopped
- A small pat of butter for frying the mushrooms
- A couple handfuls of freshly grated Parmesan cheese
- A handful of fresh basil, shredded
- Salt and pepper
- Fennel seeds (optional)
- Flax seeds (optional)
- 1 egg
- Salt and pepper
Pre-heat the oven to 400. Start by turning the bread into fine breadcrumbs by using a food processor or a blender. Make sure that the breadcrumbs are as fine as they can be. Place them in a pan and lightly toast them, just until they have a little crunch to them. Set them aside.
Meanwhile, brown the mushrooms in a little butter and set aside, Next, place the eggplant cubes into a pot and add some salt. Cover and simmer the eggplant until it become very tender and mushy. Run the mixture through a fine mesh strainer or use paper towels to remove any excess water. Add the eggplant mixture to a bowl and toss in breadcrumbs, mushrooms, basil, fennel and flax seeds. Mix thoroughly. Add some salt and pepper to taste, then add the egg and combine. Shape the eggplant mixture into little balls with your hands. Place on a greased pan and bake until they start to brown. Serve immediately or keep in the fridge in an air-tight container for a few days or freeze.