Eggplant Aubergine Olive Truffles Vegetarian Meatballs Recipes

EGGPLANT (AUBERGINE) MEATBALLS

Eggplant (Aubergine) Meatballs image

My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.

Provided by skat5762

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs

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.

EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS

Eggplant (Aubergine) & Olive Truffles (Vegetarian Meatballs image

these arn't really much like meatballs except in looks. they are light and fluffy and best served immediately from the oven. the mixture can be made up to a day in advance.

Provided by kleigh83

Categories Broil/Grill

Time 1h15m

Yield 24 truffles

Number Of Ingredients 10

Ingredients

18 ounces eggplants
2 tablespoons olive oil
1/2 cup pine nuts
20 kalamata olives (pitted and chopped)
4 tablespoons dry breadcrumbs
8 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1 garlic clove, pressed
1 egg, beaten (organic is best)
butter, for greasing

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.

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