Eggplant Meatballs

Ingredients:

• 2 tbsp olive oil

• 6 cloves of garlic, minced

• 2 eggplants

• 1/4 cup water

• 1 cup grated parmesan

• 1/4 cup chopped parsley

• 1/4 cup chopped basil

• 4 eggs

• 1 1/2 cup dried breadcrumbs

• 1/8 teaspoon of sea salt 

Directions:

1. Heat large skillet over medium heat. Warm the olive oil and sauté garlic until just fragrant (about 30 seconds). Add the eggplant and water. Reduce the heat to low and cover the skillet. Cook for 20 minutes, or until eggplant is steamed and soft.

2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

3. Place the eggplant in a food processor and pulse until well chopped, but NOT PUREED. If you don't have a food processor, you can just chop it all up on a cutting board.

4. Transfer eggplant to a large mixing bowl and add cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir until well combined and refrigerate for up to a day (this make it easier to form the meatballs; if you're going to put them in the fridge, preheat the oven 30 minutes before baking).

5. Roll mixture into balls and place on a baking sheet. Bake for 25 minutes or until firm on the outside.

6. Pair with pasta or zoodles (I used palmini!), red sauce, and enjoy!