This was really a peruser mentioned formula, and I'm SO happy they did! These are the ideal surface and flavor to go with marinara sauce and spaghetti, stuffed in a hoagie bun, or whatever else your eager mind can think up.
A great deal of veggie lover meatballs I've attempted self-destruct effectively, yet not these! They're likewise heated, which makes them consummately cooked right around, also you won't have to remain over a splattering skillet while you attempt to get every one of the sides equally sautéed.
Only a heads up, I feel like eggplants ruin a lot faster than different veggies I keep in the fridge. I for the most part just go to the market once every week, and need to plan to cook my eggplant inside three days max or it will have turned sour.
You'll realize your eggplant has turned sour on the off chance that it is dim and squishy within. A decent eggplant will be uncompromising with a light hued fragile living creature and little seeds dotted all through.
- 1 tablespoon olive oil, plus more as needed
- 1 large eggplant, peeled and cubed (about 7-8 heaping cups)
- 1/4 cup water
- 4 ounces portobello mushrooms, roughly chopped
- 1/4 cup walnuts
- 1 cup panko breadcrumbs
- 1/2 cup freshly shredded Parmesan cheese
- 2 cloves garlic, pressed
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- Coarse kosher salt
- Freshly ground black pepper
- Marinara sauce
- Fresh chopped parsley, optional
- Cooked spaghetti, optional
Instructions
- Preheat the oven to 375ºF. Coat a large baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add the eggplant and 1/4 cup water. Cook, stirring frequently, until the eggplant has softened, about 10 minutes.
- Meanwhile, in a another large skillet, cook mushrooms over medium heat. Add a bit of oil as needed and stir frequently until the mushrooms have released most of their moisture and turned dark and soft, about 10 minutes. If you only have one skillet it’s ok to cook the eggplant, then the mushrooms in the same skillet, but cooking them together will overcrowd the pan.
- Add walnuts to the bowl of a food processor and pulse into fine crumbs. Add the cooked eggplant and mushrooms and process into a paste.
- Transfer the mixture to a large bowl. Add the breadcrumbs, Parmesan cheese, garlic, beaten egg, Italian seasoning, salt, and pepper. Stir completely to combine.
- Roll the mixture into small balls and place on the prepared baking sheet. Bake 20-25 minutes until the balls are firm and lightly browned.
- While the meatballs are baking, heat marinara sauce over medium low heat in the same skillet you cooked one of the vegetables in. Once the meatballs are done, carefully transfer them to the marinara sauce and gently spoon sauce over the meatballs to coat them completely.
- Serve eggplant meatballs over spaghetti with fresh parsley if desired.
Read more our recipe Gruyere Mushroom & Caramelized Onion Bites #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe
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