Yield: ~20 meatballs
Ingredients
- 2 large eggplants (whole, roasted- bake at 400 degrees for 45 minutes to 1 hour until tender and wrinkly)
- 2 cups of your favorite breadcrumbs
- 1/2 cup oat flour
- 3/4 cup parmesan cheese (optional)
- 1/4 cup olive oil + 2 Tbsp for cooking
- 3 raw garlic cloves
- 1 Tbsp Italian Seasoning
- 1/2 cup fresh basil
- 1 tsp salt or salt to taste
Directions
- Preheat oven to 350F and grease a baking sheet
- In a food processor, pulse the eggplant a few times until it breaks up and releases water
- Strain the eggplant using cheese cloth or a strainer to remove any excess water
- In the food processor, blend eggplant, olive oil, garlic cloves, Italian seasoning, parmesan cheese, basil and salt until smooth and there are no lumps
- In a large bowl, combine the eggplant mixture with the breadcrumbs and oat flour
- Roll the dough into ~20 evenly shaped balls
- Bake meatballs on greased baking sheet for 25-30 minutes flipping halfway until nicely browned
- Top with favorite sauce and cheese and bake for another 5 minutes until cheese is melted