Meatless Mondays, that seems to be the motto for Monday’s meal. But eating vegetarian at least once a week is very healthy for you too, Monday or any day you choose.
Right now eggplants are in season and come in all shapes and sizes. There is no rule what eggplant you select for this recipe as long as it is an eggplant you love.
Eggplant is a very good source of dietary fiber, vitamin B1 vitamin B6, copper, manganese, niacin, potassium, folate and vitamin K. Eggplants are high in bioflavonoids, which are known to control high blood pressure and relieve stress. Eating the eggplant with the skin is very beneficial for your brain. They contain phyto nutrients which improve blood circulation and nourish the brain. Containing no fat but having high fiber content will leave you feeling full with only a mere 35 calories per cup. So eat up! And as always, Enjoy!
Ingredients: Makes 14 2 inch meatballs
- 4 cloves garlic, smashed
- 1 tablespoon olive oil
- 1 medium eggplant, cut into 1 inch pieces with skin on. (about 4 cups)
- 4 tablespoons water
- 1 teaspoon salt
- 3/4 cup Parmesan Cheese, freshly grated, plus more for serving
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 2 large eggs, beaten
- 1 cup bread crumbs
Heat the olive oil in a a medium skillet over medium heat. Place in the garlic and cook for about 1 minute to release the flavor. Add in the eggplant, water and season with the salt.Reduce the heat to low and simmer, stirring occasionally for about 20 minutes. Remove from heat, place in a large bowl and allow to cool.
In the large bowl with eggplant add in the cheese, parsley, basil, eggs and bread crumbs. Stir the ingredients to incorporate. Cover and place in the fridge for 30 minutes.
Preheat the oven to 350 degrees F.
Either grease or use a silpat on a rimmed baking sheet. Form the meatballs into 2 inch balls and place on the baking sheet. Place in the preheated oven and bake for 30 minutes, rotating halfway through cooking.
Remove and serve with tomato sauce and pasta.