- 1 tbsp olive oil
- 1 lb unpeeled eggplant, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 1 cup white beans
- 1/4 cup chopped fresh parsley
- 1 cup panko
- pinch red chili flakes
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 and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the panko and red chile flakes. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes. Serve with your favorite marinara sauce over pasta, or spiral cut zucchini noodles.
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