Donıt Tell them Itıs Eggplant) Meatballs
Product Description
Hereıs a great Lenten recipe. Thereıs no meat in these meatballs. Itıs eggplant, but donıt tell anyone.
They look and taste very much like the kind you make with ground beef. These may be eaten immediately after frying or you can put them in tomato sauce to serve with spaghetti.
These make really wonderful ³meatball² sandwiches.
Ingredients
3 Tbsps. vegetable oil
4 cloves garlic, minced
1 eggplant (about 12 ounces), peeled and diced
2 Tbsps. water
1 1/4 cups bread crumbs 1/2 cup snipped fresh parsley 1 tsp. salt 2 large eggs, slightly beaten 1/2 cup grated Parmesan cheese Vegetable oil for frying
Preparation
* Heat 3 Tbsp. vegetable oil in a large nonstick skillet or saucepan and slowly cook 4 cloves of minced garlic over medium heat until golden.
* Add 12 ounces peeled and diced eggplant and 2 Tbsps. water. Cover and cook eggplant over low heat until very soft - about 8 minutes. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool.
* Combine 1 1/4 cups bread crumbs, 1/2 cup snipped parsley, 1 tsp. salt, 2 beaten eggs and 1/2 cup grated Parmesan cheese in a large bowl. Stir in cooked eggplant, mix well, and let it stand for 20 minutes.
* Scoop small amounts of the mixture into your hands and form meatballs the size of a golf ball.
* Refrigerate or freeze balls until ready to fry.
* Heat vegetable oil in a large pan. Fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350°F oven until browned, 20 to 25 minutes.
* Drain on paper towels before eating or before putting them in sauce.
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Ingredients
3 Tbsps. vegetable oil
4 cloves garlic, minced
1 eggplant (about 12 ounces), peeled and diced
2 Tbsps. water
1 1/4 cups bread crumbs 1/2 cup snipped fresh parsley 1 tsp. salt 2 large eggs, slightly beaten 1/2 cup grated Parmesan cheese Vegetable oil for frying
Preparation
* Heat 3 Tbsp. vegetable oil in a large nonstick skillet or saucepan and slowly cook 4 cloves of minced garlic over medium heat until golden.
* Add 12 ounces peeled and diced eggplant and 2 Tbsps. water. Cover and cook eggplant over low heat until very soft - about 8 minutes. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool.
* Combine 1 1/4 cups bread crumbs, 1/2 cup snipped parsley, 1 tsp. salt, 2 beaten eggs and 1/2 cup grated Parmesan cheese in a large bowl. Stir in cooked eggplant, mix well, and let it stand for 20 minutes.
* Scoop small amounts of the mixture into your hands and form meatballs the size of a golf ball.
* Refrigerate or freeze balls until ready to fry.
* Heat vegetable oil in a large pan. Fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350°F oven until browned, 20 to 25 minutes.
* Drain on paper towels before eating or before putting them in sauce.
E-mail cookiequ@nb.net
WebSite Cookie Queen Books
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