Description
Adapted from William Sonoma
Ingredients
Scale
- 3 Tbs. olive oil
- 1 lb. (500 g) eggplant, unpeeled, cut into cubes no larger than 1
- inch (2.5 cm)
- 1/4 cup (2 fl. oz./60 ml) water
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (7 oz./220 g) cooked or canned white beans
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1 cup (2 oz./60 g) bread crumbs, preferably whole wheat
- 1/4 cup grated percorino or parmesan cheese.
Instructions
- Preheat an oven to 375°F (190°C). Use 1 Tbs. of the olive oil to grease a large rimmed baking sheet.
- In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. When it’s hot, add the eggplant and water. Sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes. Transfer the eggplant to a food processor and allow to cool.
- Add the remaining 1 Tbs. olive oil to the pan along with the onion and garlic and return to the heat. Cook, stirring frequently, until they’re soft and translucent, 3 to 5 minutes. Meanwhile, drain the beans; if using canned, rinse the beans also. Add the beans and parsley to the work bowl with the eggplant and pulse only a few times, until well combined and chopped but not pureed. This is important! You want chunks to eggplant to remain.
- Toss the eggplant mixture with the onion and garlic, then add the bread crumbs and grated cheese. Taste and adjust the seasoning. Roll the mixture, or use an ice-cream scoop, into 12 balls about 2 inches (5 cm) in diameter and transfer to the prepared baking sheet. Bake, undisturbed, until they’re firm and well browned, 25 to 30 minutes.
- In a large skillet, add 2 cups of marinara sauce then carefully place in eggplant meatballs and heat.
Notes
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