CSA Recipe - Week 9

Eggplant Balls
Chef Liz Arraj

​Makes 12

1 medium eggplant, sliced
1 garlic clove, minced
1 shallot, peeled and minced

1 tsp. salt
1/2 tsp. black pepper
2 TBSP. olive oil
1 tsp. dried oregano
2 TBSP. nutritional yeast
3/4 cup Panko bread crumbs
 
1. Put sliced eggplant with shallot, garlic, salt, pepper and olive oil on baking sheet and bake for 30 minutes at 400.
2. In food processor add roasted vegetables, add dried oregano, nutritional yeast and half of bread crumbs. Pulse. Add rest of breadcrumbs. Pulse again.
3. Use tablespoon to scoop and create your balls. Place on parchment paper lined baking sheet. Makes 12. Bake for 20 minutes. Serve on top of your favorite noodles and sauce. Enjoy!
 

Tasty Tip:
Sometimes eggplant has a bitter taste but there is a simple remedy for that. Slice your eggplant and place on baking sheet. Generously sprinkle salt all over your eggplant and let sit for 15+ minutes until beads of moisture appear. Rinse your eggplant and proceed to prepare your eggplant according the recipe. This technique will get rid the bitterness that you may taste.