Eggplant and Poricini Mushroom "Meatballs"
This recipe has been adapted from Williams-Somoma's Eggplant Meatballs. To make these gluten free, simply substitute gluten free breadcrumbs.
Ingredients
- 1 lb 500 g eggplant (about 1 medium size) skin on chopped into 1 in. pieces
- 1 cup white beans
- 1 cup Italian style breadcrumbs
- 1 clove garlic chopped
- 1 egg beaten
- 10 g .35 oz dried porcini mushrooms + ½ cup warm water to reconstitute
- reserve ¼ cup porcini mushroom water once reconstituted
- ¼ cup freshly grated pecorino romano cheese + more for topping
- cooking spray
- handful fresh parsley and basil
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- * favorite tomato sauce optional
Instructions
- Preheat oven to 400 F.
- Place mushrooms in a small bowl with the warm water for about 15 minutes and set aside.
- Prepare a baking sheet with cooking spray.
- Heat the oil in a medium sauté pan and sauté the mushrooms with ¼ of the mushroom water.
- Add a dash of salt, pepper and and sauté until golden and tender about 8-10 min.
- Separately, roast the eggplant on the baking sheet and toss with a bit of cooking spray until golden and soft about 12-15 min.
- Once the eggplant/mushrooms are cooked, transfer them to the bowl of a food processor along with beans, parsley, garlic and the reconstituted mushrooms.
- Pulse a few times just until ingredients are blended and pieces are very small. *do not over blend.
- Transfer the mixture to a large bowl and add egg, breadcrumbs and pecorino romano cheese.
- With your hands or a soft spatula, gently mix all ingredients together.
- Form the mixture into balls slightly smaller than the size of the palm of your hand (yields about 10-12).
- Bake for 20-25 minutes until golden.
- Remove from oven and serve with your favorite tomato sauce or pasta.
- Garnish with basil, extra parsley and cheese.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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