Jan 12, 2013

Eggplant Balls

Continuing with January as my month of “veggies only” recipe, I made another batch of veggie balls, but this time I used one of my favorite vegetables—eggplant.


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
1 eggplant
¾ cup oatmeal (I used the old fashion oatmeal)
1 egg
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
  1. Preheat oven at 375 degrees F.
  2. Peel and cut eggplant in chunks. Process in a food processor; remove; squeeze some of the liquid out and transfer to a bowl.
  3. Crumble the bouillon cube over the processed eggplants and mix.
  4. Mix in oatmeal.
  5. Add egg and mix until all is well combined.
  6. Form mixture into balls and roll on bread crumbs until well breaded.
  7. Lightly grease with either PAM or vegetable oil a non-stick skillet.
  8. Pan-fry (low heat) the balls in the non-stick skillet until brown. Remove.
  9. Place the eggplant balls on a non-stick baking dish or sheet and bake for 10-16 minutes. Remove from oven and keep warm.
How to prepare sauce
  1. In a skillet heat 3 tablespoons of olive oil (at low heat.)
  2. Add in the onions, red and green peppers, and garlic. Sauté.
  3. Crumble bouillon cube over the vegetables. Stir.
  4. Add tomato paste. Stir.
  5. Add liquid (more or less) and simmer for a few minutes until desired consistency.
  6. Pour over baked eggplant balls.
Serves 4 portions
Serve hot.

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