So my other fellow Philadelphia food blogger friend Emily and I finally got together for an evening of true food blogging. Naturally, there were six eggplants involved, two cameras, and a table full of hungry people. After listing some possible eggplant ideas, we finally settled on these Vegetarian Eggplant Meatballs I had seen from Dash of East over on Foodgawker.
If you’ve never checked out Foodgawker, oh my, you must. It’s basically a photo heaven for foodies, and if you’re not inspired to cook afterwards, you’ll at least be hungry for dinner. So many talented food bloggers out there, Dash of East included.
Emily also has an awesome blog called On Food and Baking. If her clever “About” section doesn’t hook you, then her recipes, always full of top-notch ingredients like pistachios, blackberries, and sweet potatoes, certainly will. Oh, and did I mention she recently made Lime and Avocado Popsicles? Yeah, she’s pretty much amazing, just like those popsicles she let me test out.
Anyways, after popping three batches of this recipe out of the oven, we topped off the eggplant-filled meatballs with hummus and Tzatziki sauce. And really, how can you go wrong with those toppings? The end result reminded me of a lighter version of falafel. It’s almost as if we combined baba ganoush and falafel into one ball. Delish.
Slightly modified from _Dash of East
- -2 medium Chinese Eggplants, about 1 1/2 cups when chopped (we used regular eggplant)
- -Olive Oil
- -2 cloves garlic, minced
- -1 tablespoon ginger, minced
- -2 eggs, beaten
- -1 tablespoon soy sauce
- -1 cup breadcrumbs
- -Optional: 2 stalks green onion, cut to 1/2 inch pieces (we added 1 scant Tbsp. of fresh thyme into the batter instead)
- Preheat the oven to 400F. Slice the eggplant and sprinkle with salt, let sit for about 8 to 10 minutes to draw out water. Rinse eggplant slices in water and pat dry.
- Heat 1 tablespoon of olive oil over medium high heat, add 1/4 cup water and saute eggplant slices until tender. Remove the eggplant from heat, and cut into small pieces, about 1/4 inch cubes.
- Mix the garlic, ginger, egg soy sauce and eggplant in a medium mixing bowl. Add the breadcrumbs to the mixing bowl and mix well just until all ingredients are combined well. Using a spoon, form golf ball sized balls* with the eggplant mixture and place in a pan that is well oiled with olive oil. Bake in the oven for 40 minutes, turning the balls half way through, until the outside is a golden brown. Optional: Sprinkle green onions on top.
- Serve in pita with hummus and Tzatziki sauce, if desired.
*Make the balls slightly smaller if you want them to be a tad more condensed. The larger golf-sized balls we made were a bit moist inside.