(Adapted from the Dom DeLuise "Eat This...It'll Make You Feel Better! book)
Yields 30 bites (“balls”)
Ideally you should use an Emulsifier for this recipe. If not, will take extra chopping time.
1 Large (or 2 small Eggplants)
3 cloves of garlic chopped
1 cup Panko Breadcrumbs
½ cup grated Parmesan Cheese
1/4 cup Dried Parsley
2 Eggs lightly beaten
Option 1: If you have BBQ Grill (Brilliant Idea and Time Saver!)
Turn grill on and heat for 10 minutes.
Clean Eggplant. Poke several holes with fork all around to allow steam to escape.
Place whole eggplant on grill.
Turn every 5 minutes for 25 minutes (if there is a slight “explosion” it’s ok!)
Remove from heat and place on plate or cutting board.
Using Tog and knife remove stem and cut in half (while hot off the grill).
Place one half into bowl and peel skin off into bowl. Repeat with other half (s).
Add 3 cloves of chopped garlic to bowl
Use Emulsifier blender until paste-like (about 1 minutes)
Option 2: No BBQ Grill
Clean, peel and dice Eggplant and place in large sauté pan. Add a few tablespoons of water and the chopped garlic. Sauté until very very soft. (no olive oil). Cover for a few minutes to soften if needed.
Transfer to large bowl. Use whisk and beat until paste-like.
Once you have paste-like eggplant add breadcrumbs, Parmesan cheese, parsley and eggs and mix well.
Place bowl in fridge, covered, for at least 1 hour but overnight is preferable.
Preheat open to 400 degrees
Line cookie sheet with parchment paper.
Use a Melon Baller or spoon or hand and form into ball shape and place on pan.
Bake for 30 minutes until golden brown!
TIP: Enjoy with some Zucchini Linguini or Spaghetti Squash and your favorite sauce – and a side of Broccoli! A side of lentils works well too.