Eggplant Meatballs

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Vegetable Main Course Vegetable side dish

1/2 tbsp olive oil

1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces

1 teaspoon sea salt

1/4 tsp black pepper

3 garlic cloves, crushed

1/4 cup chopped basil, plus leaves for garnish

1 1/2 cups panko breadcrumbs

1 can canellinni beans drained and rinsed

Pre heat oven 375

rub a little evoo on a rimed baking sheet pan so meatball wont stick.

In a large saute' pan drizzle 2 tablespoons evoo let oil heat up for 1 minute.

Toss in eggplant cubes saute for about 3-5 minutes you want them golden brown and a little charred (not burnt) strring frequently.

add 1/4 cup filtered water to the pan it will sizzle thats ok!

stir continue cooking until all water has evaporated.

Toss eggplant into food processor along with canillini beans pulse to combine.

In the same pan you cooked the eggplant add onion garlic either 1 tablespoon of evoo or 1 table spoon water and sautee until softend

3-5 minutes. Toss that into food processor

Process until smooth ...add sea salt pepper and basilpule about 10 times just to break up basil and combined.

Put mixture into a bowl add panko bread crumbs and nutrional yeast mix well and check for seasoning

Form into meatballs I use a icecream scoop to get them all the same size.

Place them on prepared sheet pan.

Bake for 35-40 minuts gentle turning half way through.

Serve with you

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