Eggplant Meatballs

Friday, July 10, 2015

1 tbsp olive oil
1 eggplant, diced 
1/2 cup water
1 tbsp flour
1/4 cup Italian breadcrumbs
1/2 onion, chopped
3 garlic cloves, chopped
1/4 cup walnuts 
Salt, pepper
1/4 cup loosely packed fresh parsley

Preheat oven to 375 degrees F.
In large frying pan on medium heat, add oil. 
Once warm add eggplant, water, salt and pepper. 
Cook eggplant for about 15 minutes, then transfer eggplant to food processor. 
To the same frying pan add onion, and garlic. 
When onions are translucent transfer mixture to food processor. 
Add walnuts, pulse until well combined and transfer to large mixing bowl. (Do NOT purée)
Mix in parsley, breadcrumbs and flour.  
Form balls, you should have about 12.
Bake on parchment lined baking sheet for 20 minutes. Flip. Bake another 10 minutes.