Photo courtesy Beekman 1802, LLC
Ingredients
- 1-1/2 pounds firm small eggplants, peeled and cut into 1-inch chunks
- 2 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon coarse (kosher) salt
- 1/2 cup fresh flat-leaf parsley leaves
- 1/3 cup fresh basil leaves
- 1 cup Panko bread crumbs
- 2/3 cup grated Parmesan cheese
- 2 large eggs
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small baking pan, toss the eggplant and garlic with the oil. Sprinkle with 1/2 teaspoon of the salt, cover with foil, and bake for 30 minutes, or until tender but not mushy. (Leave the oven on and increase the temperature to 375 degrees.) When the eggplant is cool enough to handle, squeeze to get rid of excess liquid.
- In a food processor, pulse the parsley and basil until coarsely chopped. Add the eggplant, garlic, panko, Parmesan, eggs, and the remaining 1/2 teaspoon salt and pulse to combine (it will still be a little chunky).
- Line a rimmed baking sheet with parchment paper. With a small ice cream scoop (1/4 cup), scoop the mixture into 12 meatballs.
- With dampened hands, round the meatballs out and place on the baking sheet. Bake for 25 to 30 minutes, or until firm.
- For more from this book, see:
- Tomato Tart Recipe
- Golden Squash, Pepper, and Tomato Gratin Recipe
