When I work with families with kids, the kids usually love spaghetti and meatballs. No problem, say ‘Hello’ to my eggplant bites. This recipe is great for batch cooking and it can be used in various ways. (i.e. with pasta, in a sandwich or alone with marinara/pesto)
Eggplants are loaded with benefits:
High in Antioxidants
Have Cancer-Fighting Properties
Lowers ‘Bad’ Cholesterol
Helps Regulate Diabetes
1 medium eggplant, diced
2 garlic cloves, minced (can also use 1 tsp of onion powder instead)
1 shallot, minced
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 tablespoon(s) extra virgin olive oil
3/4 cup vegan breadcrumbs (gluten-free preferred), divided
2 teaspoons dried oregano
1 teaspoon dried or fresh parsley
Preheat oven to 400°F.
On a large cookie sheet, combine eggplant, garlic, shallot, a pinch of sea salt, pepper, and olive oil. Roast for 30-40 minutes, until edges are browned. Once the eggplant is removed from the oven, lower the temperature to 350°F.
In a large food processor blend roasted eggplant mixture with ½ cup of breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined.
Scrape down the sides of the food processor and add the other ¼ cup of breadcrumbs. Continue to pulse until mixed. Avoid over-processing, don’t let it get too mushy. When done, the mixture should easily combine into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)
Form the eggplant and breadcrumb mixture into 1- or 2-inch bites, based on personal preference. Per eggplant, you should yield about 12-16 bites, it depends on the size of the eggplant and bites. Place bites on a large baking sheet and bakes for 30 minutes, rotating halfway through.
Remove from the oven. Serve as desired. On top of your fave spaghetti, in a sub sandwich, with sautéed Swiss chard or as an appetizer for a family game night.
Indulge in your taste buds why you make the choice to invest in your health.