What Would Happen if an Eggplant and a Meatball Had a Baby?

Eggplant Meatball Sub

Sweet deliciousness, that's what would happen!  I came across this little creation from fellow food blogger friend, Kerry, from Kerry's Cooking Chronicles, a while back and I haven't been able to stop thinking about it.  It's genius really.  Eggplants dressed up as meatballs?! Can you say yum?  I've been on a big eggplant kick lately and the idea of transforming those giant pear shaped vegetables into a familiar and comforting Italian staple was just too hard to pass up.  While these had been on "my list" of things to try, I decided to give them a go on a whim.  I was wandering around the grocery store aimlessly and growing increasingly hungry when I spotted some shiny eggplants, just laying there next to the bin of green beans and I just knew, today would be the day.

Simmering down the eggplants

With this being unprocessed month and all, I wanted to do everything as natural as possible.  It took me a while, but I was able to track down a freshly made and preservative free baguette to make breadcrumbs.  Halfway through the dancing around through the store, (yes dancing.  What can I say? Meatballs make me happy?) I stopped short and realized that once created, I had no game plan for these little guys.  Immediately I thought about spaghetti.  I pictured these little guys rolling around in a mountain of noodles and a river of marinara sauce.  Then I scratched that.  It sounded good, but I wanted something different. Craving something sandwichy and realizing I already had a nice little all natural baguette in my cart, I thought that a great way use up my "meatballs" was via sandwich.  I envisioned the end result to be sort of like what would happen if an eggplant parm and a meatball sub had a baby.  Ohhhh yeahhh...

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

Mmmm...

Eggplant "Meatballs"
- 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.