Eggplant Meatballs!

For those of you who are wondering…yes, I’m a vegetarian. I’m the pescatarian type, meaning that I exclude all meat with the exception of fish. I also drink milk and eat milk products like cheese and yogurt. I think eating every kind of meat is okay, vegetarians are not necessarily healthier. So, if you like chicken or beef, keep eating it! Just pay attention to the portions and how you prepare it.

That being said, it doesn't matter what kind of diet you like to follow, you can (and should!) try this delicious eggplant meatballs.  I had them with carrot-rice and some veggies as a starter, they were great!

For 18 meatballs, 50 minutes

Ingredients:

1 medium eggplant (about 2 ½ cups when cut in small squares)

1 small onion

¼ teaspoon salt

2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon ginger powder

2 eggs (beaten)

1 tablespoon soy sauce

¾ cup bread crumbs

(Pictures don’t show all ingredients)

Kitchin-it!

-Chop the eggplant and onion in small pieces.

-Pour 1 tablespoon of olive oil in a saucepan and let it heat over medium-high heat.
-Add the garlic, wait for it to brown a little and then add the onions.
-When the onions are golden, add the eggplant and cook everything together for about 5 minutes until softened.

-If you have a food processor, chop the cooked veggies. If not, use a knife or a blender.

-In a medium-large bowl, mix the ginger, eggs, soy sauce, and the chopped veggie mixture.

-Add the bread crumbs and mix until well combined.

-Preheat oven to 400◦F and lightly grease a glass baking pan.

-With the help of a spoon and you hands, make small balls of the mixture and place them in the baking pan.

-Bake for 30 minutes and serve!

(Adapted from Dash of East)