Wait! Before you skip to the next post. Hear me out. Truth be told, I am not in love with eggplant, but I stumbled upon a recipe in the Food Network Magazine last year and thought I would give it a whirl since eggplants were on sale.
I’ve made these yummy balls of goodness several times now, tweaking the recipe each time. They are absolutely delicious. I like to freeze them and reheat a few for lunch. I’ve eaten them with pasta or zoodles. Both are awesome. I even cut them up and put them on top of salad.
This is a great recipe if you are trying to eat less meat, and it is kid friendly. My toddler loves them! So even if you think you don’t like eggplant, give these a try!
1 large egg, lightly beaten
1/2 cup canned cannellini beans
1/3 cup Feta cheese (or Parmesan cheese)
1 tsp. minced garlic or 1/4 tsp. Penzeys Roasted Garlic
1 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
1 cup Panko bread crumbs
- Preheat oven to 375 degrees. Slice eggplant in half lengthwise. Place on a foil-lined cookie sheet skin side up, and roast until the skin is wrinkled and the flesh is softened and easily pierced with a fork (about 20-30 minutes). Remove the eggplant from the oven, but leave the oven on. When cool enough to handle, scrape the inside flesh away from the skin with a spoon into a bowl.
- Mash the beans with a fork and add them to the eggplant. Stir in the egg, feta, garlic, basil, salt, and pepper. Add in the breadcrumbs.
- Line a cookie sheet with foil or a silicone baking mat. Shape the eggplant mixture into balls. I use a cookie scoop to do this. Drop onto the cookie sheet. Bake for 20 minutes until they have browned.
- Serve with your favorite marinara sauce over pasta or zucchini noodles.
Yield: 16 eggplant balls