Eggplant Aubergine Olive Truffles Vegetarian Meatballs Recipes
EGGPLANT (AUBERGINE) MEATBALLS
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
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
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
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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