Description
Faux meatballs made from eggplant and mushrooms!
Ingredients
Scale
- 1 whole eggplant, peeled and cut into 1-inch cubes
- 8 oz. button mushrooms, sliced (mine came in a 10 oz. package, so I used that)
- 8 oz. baby bella mushrooms, sliced (mine came in a 10 oz. package, so I used that)
- 1 medium onion, quartered
- 1/2 cup (4 oz) olive oil
- 2 cloves garlic, minced
- 1/2 tsp (2 ml) sea salt
- 1/4 tsp (1 ml) freshly ground white pepper (I used black pepper)
- cooking spray
- 1 egg, gently whisked
- 1/2 cup (4 oz) panko breadcrumbs
Instructions
- Preheat oven to 350F. In a large plastic bag, combine the first 8 ingredients (eggplant through pepper) and shake to evenly coat vegetables.
- Coat a large glass baking dish (you may need to use two) with cooking spray. Spread the vegetables in an even layer on the dish(es) and bake, uncovered for 30 minutes.
- Remove vegetables from oven and allow to cool to room temperature. Stir the egg and panko into the vegetable mixture. Transfer the mixture in small batches to a food processor fitted with the chopping blade.
- Pulse batches until minced, but not pureed (mixture will be very wet).
- Form the mixture into 1 1/2 inch balls and place on a cookie sheet or glass dish coated with cooking spray. Bake for 25-30 minutes. Remove from oven and allow to stand for 5 minutes before serving. Serve over spaghetti noodles with spaghetti sauce.
Notes
From St. Louis Sauce Magazine
- Prep Time: 1 hour
- Cook Time: 30 mins