Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers. " 3 tablespoons olive oil 3 cloves garlic, minced 4 cups cubed eggplant, with peel 1-tablespoon water 1/2 cup grated Parmesan cheese 1 cup chopped fresh parsley 2 eggs, beaten 3/4 cup dried breadcrumbs 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 sauté 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 breadcrumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more breadcrumbs 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 Wow, these look marvelous. Think I'll make them this weekend. serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 Thanks, Serene! They are indeed very easy and tasty - and the good thing is, that meat-eaters like them, too, so it is an easy dish for carnivore friends who still wonder about " what do you eat " Gabriella , " serene " <serene@s...> wrote: > Wow, these look marvelous. Think I'll make them this weekend. > > serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 What is the texture of the eggplant in the finished recipe? Does it have its usual sort of soft & slightly crunchy texture, or is it completely soft? --- Gabriella <gabriella_kapsaski wrote: > These hearty, delicious eggplant morsels can be used > as a replacement > for meatballs, or they can be fried into patties and > eaten like > burgers. " > > 3 tablespoons olive oil > 3 cloves garlic, minced > 4 cups cubed eggplant, with peel > 1-tablespoon water > 1/2 cup grated Parmesan cheese > 1 cup chopped fresh parsley > 2 eggs, beaten > 3/4 cup dried breadcrumbs > > 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 sauté > 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 breadcrumbs into > eggplant. Stir with a > wooden spoon or your hands until ingredients are > thoroughly combined > and mixture can be rolled into balls. Add more > breadcrumbs 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. > > SiteBuilder - Free web site building tool. Try it! http://webhosting./ps/sb/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 The eggplant balls should be soft inside (not as soft as pure eggplants, due to the chesse and the breadcrumbs) and crispy on the outside. , TVFanAddict <tvfanaddict> wrote: > What is the texture of the eggplant in the finished > recipe? Does it have its usual sort of soft & > slightly crunchy texture, or is it completely soft? > Quote Link to comment Share on other sites More sharing options...
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