Recipe For Eggplant Meatballs Eggplant "meatballs"

Okay, folks, it's time for some serious meatball talk – or not so serious, because I'm feeling extra funny today. Either way, I've got a recipe for you that might just become your new favorite: eggplant meatballs! Yes, you heard that right, we're making meatballs out of eggplants today. Don't worry, there are still some real meatballs out there for you carnivores, but for all the veggie lovers (or someone who wants to switch things up), this one's for you. First things first, let's take a look at our star of the dish, the eggplant. We're going to need a big one, or two medium-sized ones, depending on what you have available. Cut them up into small cubes and sauté them in some olive oil until they're browned and soft. Don't overcook them, you still want some texture in your meatballs. Once they're done, set them aside and let them cool down. Now, it's time to put the ball in the meatball. We're going to use a combination of breadcrumbs, grated Parmesan cheese, minced garlic, eggs, and chopped parsley to bind everything together. Mix them all up in a bowl, add the eggplant cubes, and stir it until everything is well combined. The mixture should be moist but not too wet, so adjust the amount of breadcrumbs if needed. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Pop them in the oven at 375 F for about 20 minutes, or until they're golden brown all around. While they're baking, let's make some sauce. You can use your favorite tomato sauce, or make your own. If you're feeling fancy, you can even whip up some pesto to go with it. Just blend some fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil until it's smooth and creamy. If you're using store-bought sauce, you can add some red pepper flakes or dried oregano to spice it up a bit. Once the meatballs are done, it's time to assemble the plate. I like to start with some fresh arugula or spinach leaves on the bottom, then place the meatballs on top. For an extra kick, you can sprinkle some grated Parmesan cheese or chopped fresh herbs like basil or parsley on top. Voila, here's your eggplant meatballs dish! Now, I know what you might be thinking, "but they're not real meatballs!" Well, let me tell you, they taste just as good, if not better, than the real thing. Plus, they're healthier and more environmentally friendly, so you can feel good about yourself while you eat them. So go ahead, give these eggplant meatballs a try and let me know what you think. I promise, you won't be disappointed. And if you're feeling really adventurous, try swapping out the eggplant for zucchini or mushroom next time. Happy cooking, funny people!

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