Eggplant meatballs

Now that the garden produce in our raised vegetable beds are clearly mass-producing, I can hardly keep up with ideas on how I can turn all of it into some good wholesome meals.  I’ve been wanting to try these vegetarian eggplant (aubergine) meatballs for sometime now – I’ve seen a zucchini (courgette) version of it also.  Since I have quite a few non-American readers on this blog, I thought to put the other name that it is also known as in brackets 🙂  So here are some of the veggies that I picked from the garden last week.  The beans were a sorry sight, I believe the deer devoured most of it, the cucumbers plants were heavily chomped on too 😦  But there’s always good news.  The okra is starting to show, the onions look promising, there’s heaps of cherry tomatoes, regular tomatoes and peppers in all shapes and colors and the best news of all?  Click to the bottom of the post to find out what I’m excited about 🙂

Ingredients:

• cooking spray
• olive oil
• 1 large unpeeled eggplant cut into 1-inch pieces
• kosher salt
• 1/4 tsp black pepper
• 2 garlic cloves crushed
• 2 tbsp chopped basil, plus leaves for garnish
• 2 tbsp fresh Italian parsley
• 1 1/2 cups Italian seasoned breadcrumbs
• 2 teaspoons Italian seasoning
• 1 tsp oregano
• 1 large egg beaten
• 2 ounces Pecorino Romano cheese, freshly grated
• 1 large can crushed tomatoes – add Italian seasonings or 1 bottle Marinara sauce.  When the larger tomatoes ripen, I will definitely be making spaghetti sauce for the freezer.

Directions:

1. Heat the oven to 375 deg F.  Either spray the baking sheet or use tin foil.
2. Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.  When hot add the eggplant and 1/4 cup water.  Season with salt and pepper to taste and cook, stirring occasionally until tender 10-12 minutes.  Transfer to the bowl of a food processor and pulse a few times.
3. Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic, chopped basil, oregano, Italian seasoning into the eggplant.  Season with 1/2 teaspoon kosher salt and 1/8 teaspoon pepper.
4. Form the eggplant mixture into balls rolling tightly and transfer to the prepared baking sheet.  Bake until firm and browned, about 20-25 minutes.
5. Heat sauce in a large skillet – add the meatballs to the sauce and simmer for 5 minutes.  Garnish the meatballs with basil leaves and sprinkle added Pecorino Romano cheese, or serve with ricotta cheese if desired.

Here it is, this is what I’m excited about – sweet corn, showing a taste of things to come.  I can hardly wait to dig into that sweet buttered corn.

I am co-hosting Angie’s Fiesta Friday #79 with Jess @ CookingIs My Sport.  Do click on Jess’s blog and enjoy an array of dishes that she whips up. A warm welcome to each and everyone of you attending this weekly event.  We’d love to have you stay, sample some of the dishes offered, interact with one another and welcome newcomers.  We do please ask that you link your post to Angie though, it is only polite to do so, and if you are so inclined, please link to Jess’s page and mine too.  Here are the guidelines.  Angie has always been extremely welcoming and consistent with these Fiesta Friday parties, let’s show her our support by saying thank you.  It also helps to link up, as you will qualify for next week’s features.  Happy Fiesta Friday friends, welcome aboard!