Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Time 1h5m Yield 6 servings Number Of Ingredients 14 Steps:
For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant. In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible. In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook’s Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour. For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese.
More about “aunt marys eggplant balls recipes”
Yield 4 servings Number Of Ingredients 14 Steps:
In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor. To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally. Preheat oven to 375°F (190°C). Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant. Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl. To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms. Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet. Bake for 20 minutes, or until golden, flipping halfway. Enjoy!
