EGGPLANT "MEATBALLS"

By duckieq

1 point per meatball

Ingredients

• cooking spray
• 1/2 tbsp olive oil
• 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
• diced shallots
• kosher salt
• 1/4 tsp black pepper
• 2 garlic cloves, crushed
• 2 tbsp chopped basil, plus leaves for garnish
• 1 cups Italian seasoned breadcrumbs
• 1 large egg, beaten
• 2 ounces Pecorino Romano cheese, freshly grated, for serving
• 1 tablespoon chopped flat-leaf parsley

Preparation

Step 1

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant, shallots and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
Transfer to a bowl and add bread crumbs, beaten egg, , parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.


Heat the meatballs in homemade marinara ( zero points ) sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves .

if using store sauce, calculate points