Recipes Eggplant Meatballs

1 Add one tablespoon of olive oil to either a large skillet or medium size saucepan add the eggplant stir around to coat then add the water along with a pinch of salt stir well cover and simmer stirring. Taste and adjust the seasoning.

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Transfer them to the prepared pan.

Recipes eggplant meatballs. Sauté for 10 minutes until eggplant is slightly brown and tender. Add the cooked eggplant and mushrooms and process into a paste. Drain cool and press with a spoon to remove any excess liquid.

Add walnuts to the bowl of a food processor and pulse into fine crumbs. Transfer eggplant to a bowl and add in the garlic. Ingredients 2 teaspoons olive oil or as needed 1 large eggplant halved lengthwise 1 pound ground turkey 1 carrot shredded ½ small onion diced ⅓ cup grated Parmesan cheese Optional 1 large egg 2 cloves garlic or more to taste minced 1 teaspoon.

At this point remove eggplant and drain on a paper towel. Drain eggplant well. Bake undisturbed until theyre firm and well browned 25 to 30 minutes.

Bring 2 litres 70 fl oz water and 1 tablespoon salt to the boil in a large saucepan. Heat olive oil over medium heat and add eggplant along with 14 cups water. Toss the eggplant mixture with the onion and garlic then add the breadcrumbs and red chile flakes if youre using them.

Add 1 egg a pinch of salt a few chopped basil leaves and 4 oz of Parmigiano Reggiano. Transfer the mixture to a large bowl. Knead and form meatballs that you will dip in breadcrumbs.

Transfer it to a food processor along with all the. Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid. Add the eggplant and boil for about 10 minutes uncovered until soft pushing it under the water repeatedly with a wooden spoon as it cooks.

Heat some peanut oil in a pan and once hot fry the eggplant meatballs a few at a time rotating them until golden brown. Roll the mixture into 12 balls about 2 inches in diameter.

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