Eggplant Meatball Recipe
Drain well and let cool. Coat a large baking sheet with cooking spray.
Spaghetti Squash And Eggplant Meatballs Recipe By Tasty Recipe Eggplant Meatballs Recipes Eggplant Recipes
Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid.

Eggplant meatball recipe. Preheat the oven to 375ºF. Grease foil with olive oil. 1 Add one tablespoon of olive oil to either a large skillet or medium size saucepan add the eggplant stir around to coat then add the water along with a pinch of salt stir well cover and simmer stirring.
Squeeze out any excess water from the eggplant. Step 3 Roast eggplant. Add eggplant ¼ cup water and ¼ teaspoon each salt and pepper and cook covered on medium-low.
Cook stirring frequently until the eggplant. Tips for your eggplant meatballs. Heat the sauce in a large deep skillet to warm the sauce.
Eggplant meatballs recipe. Step 2 Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Sprinkle them with a handful of.
How to make easy baked Eggplant Meatballs Roast the eggplant and mushrooms. Wash and peel 4 medium-sized eggplants. In a bowl add the bread and milk.
Directions Heat oil and garlic in a large skillet on medium until sizzling 3 minutes. Add the warm eggplant. Heat the olive oil in a large saucepan with a lid over medium heat.
Directions Step 1 Preheat oven to 450 degrees F 230 degrees C. Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer. Remove and reduce the oven heat to 400 degrees Fahrenheit.
Bake until firm and browned about 20 to 25 minutes. Add the garlic and saute until fragrant. Drain eggplant well.
Line a baking sheet with aluminum foil. Add the eggplant and ¼ cup water. Roast for 25 minutes then stir and roast 10 minutes more until browned and very tender.
Cut them into cubes and transfer to a colander. Heat olive oil in a large skillet over medium heat. For the meatballs.
Dice the eggplant chop the mushrooms place the chopped eggplant and mushrooms onto a baking sheet. Stir in the eggplant and add the water cover the pan lower heat to medium low. Transfer eggplant to a bowl and add in the garlic.
Pierce skin of eggplant several times with. Boil the chopped eggplant in salted boiling water for 4 minutes. Form the eggplant mixture into 24 balls about 1 18 oz each rolling tightly and transfer to the prepared baking sheet.
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