This is so good it should be called “meat balls.” I made a red sauce with additional vegetables and it tasted delicious.
It’s amazing to know how vegetables could be made in so many different ways and still taste great. I don’t know how come we don’t incorporate more veggies in our dishes. Well, I hope that this month you would start using more veggies at the table.
Ingredients for eggplant balls
¾ cup oatmeal (I used the old fashion oatmeal)
1 chicken/beef flavor bouillon cube (Maggi or any other brand)
1 cup of bread crumbs
1 tablespoon vegetable oil or (PAM) spray oil
Ingredients for sauce
¼ medium red peppers (finely chopped)
¼ medium green peppers (finely chopped)
½ medium onions (finely chopped)
2 garlic cloves (minced)
2 tablespoons tomato paste
3 tablespoons olive oil
½ chicken/beef flavor bouillon cube
¼ cup of liquid (could be either chicken or vegetable stock or just plain water.)
How to make eggplant balls
- Preheat oven at 375 degrees F.
- Peel and cut eggplant in chunks. Process in a food processor; remove; squeeze some of the liquid out and transfer to a bowl.
- Crumble the bouillon cube over the processed eggplants and mix.
- Mix in oatmeal.
- Add egg and mix until all is well combined.
- Form mixture into balls and roll on bread crumbs until well breaded.
- Lightly grease with either PAM or vegetable oil a non-stick skillet.
- Pan-fry (low heat) the balls in the non-stick skillet until brown. Remove.
- Place the eggplant balls on a non-stick baking dish or sheet and bake for 10-16 minutes. Remove from oven and keep warm.
- In a skillet heat 3 tablespoons of olive oil (at low heat.)
- Add in the onions, red and green peppers, and garlic. Sauté.
- Crumble bouillon cube over the vegetables. Stir.
- Add tomato paste. Stir.
- Add liquid (more or less) and simmer for a few minutes until desired consistency.
- Pour over baked eggplant balls.