Eggplant Balls

Name: Eggplant Balls
Ingredients: 2 eggplants large; 2 garlic cloves; 6 basil leaves; 1 egg; 3/4 cup whole wheat bread crumbs; 1/4 cup pecorino romano grated

6 ingredients

6 steps

Ingredients

2 eggplants large
2 garlic cloves
6 basil leaves
1 egg
3/4 cup whole wheat bread crumbs
1/4 cup pecorino romano grated

Directions

1

Preheat oven to 425 degrees.
2

Cut the eggplants in half lengthwise. Cut a criss cross pattern through just the flesh of the eggplant. Place onto a lined baking dish and season with olive oil, salt and pepper.
3

Bake for approx 25 minutes until tender and lightly golden. Allow to cool before handling.
4

Once cooled, scoop out the flesh and place into a food processor. Discard the skin.
5

Place the remaining ingredients in with the eggplant. And pulse until nearly smooth.
6

Form the mixture into balls the size of a meatball. Place onto a parchment lined baking sheet. Bake the eggplant balls for about 25 minutes until crisp on the outside.