INGREDIENTS:
2 massive eggplants, peeled and diced into 1” cubes and steamed in a coated pot
1 small candy onion, grated
2 massive carrots, grated
1 celery stalk, grated
6 garlic cloves, minced
1 fennel bulb, grated
1 tsp Aleppo Pepper Flake or pink pepper, kind of to style
Salt and pepper
1 TBS fennel seeds, toasted and floor
1/2 cup of basil chiffonade
1 cup Italian parsley, finely chopped
6 oz can crushed tomatoes
1 egg, whisked
1/2 cup bread crumbs
3/4 cup Parmigiano cheese, grated
EVOO
PREPARATION:
Preheat the oven to 350* and line a baking sheet with parchment paper.
Steam peeled eggplant for about Half-hour till very tender. Drain and squeeze out extra water by ringing the eggplant in a clear tea towel over a bowl to catch the drippings. Place eggplant in a big bowl and permit it to chill.
In a big pan over medium-high warmth, saute onion, carrot, celery, garlic, and fennel in additional virgin olive oil. Season generously with salt and pepper, and add fennel and pink pepper.
Add sauteed veggies to the eggplant. Add 6 oz of crushed tomato to sauteed veggies and let veggies quiet down.
Add basil, parsley, bread crumbs, eggs, and Parmigiano cheese to the bowl and gently combine with a fork or picket spoon.
Utilizing your palms, kind the combination into small balls concerning the measurement of a golf ball and line them on a parchment-lined baking sheet.
High every patty with a small quantity of tomato sauce (non-obligatory) and slightly little bit of Parmigiano cheese.
Bake at 350 for Half-hour after which flip off the oven. Depart patties within the oven for about 15-Half-hour till absolutely baked. These additionally work nicely in an air fryer.
Serve along with your favourite tomato sauce or romesco. These are scrumptious served over recent corn polenta as seen on The Chef’s Pantry, beneath.
Anna’s exhibiting us her favourite veggie meatball referred to as Moonshona. Its loaded with farm recent greens with eggplant as its base. You do not have to be a vegetarian to like this dish!
