Father Orsini’s Eggplant Meatballs

Shared by Fort Hill Farm in Connecticut 

3 TBSP Olive Oil                                            1-3 garlic cloves, minced
1 large eggplant, peeled and diced           1 TBSP water
1 cup seasoned bread crumbs                    ½ cup fresh parsley, chopped
2 eggs, beaten                                                 ½ cup grated Parmesan or Romano cheese

In a large saucepan, heat oil and gently sauté garlic until golden brown.  Add diced eggplant, the TBSP water and cover.  Reduce heat and gently steam until eggplant is very soft.

In a mixing bowl, combine eggplant, breadcrumbs, parsley, eggs, and cheese.  Mix well and let stand at least 20 minutes.  Form into balls and fry on all sides in olive oil or… Place eggplant balls on a greased pan and bake in the oven for 30 minutes at 325 degrees.

 

Certified Organic Vegetable CSA shares