What happens when a turtle lives in a wishing well? Meatballs made out of eggplant?? Chickens as pets??? Find out about all this and more in this week's episode. Interested in this week's recipe? Here's the transcript for how to make it:
This is a great recipe for the italian food lovers in the audience - today we are making meata ballas! Eggplant meatballs, that is.
These meatballs were a big hit with my omnivorous friends as well my vegan ones. You’ll need two eggplants, 6 cloves of garlic, two shallots, a pinch of salt and pepper, 2 tablespoons of olive oil, 1 and a half cups of breadcrumbs, a teaspoon of oregano, and a half teaspoon of parsley.
First and foremost, preheat your oven to 400 degrees. Roughly chop the eggplant, garlic, and shallots then place them on a large cookie sheet. Drizzle olive oil over the top and sprinkle salt and black pepper to taste. You’re going to roast these for 35 minutes in the oven, or, until the edges are golden brown. When you remove the pan from the oven, reduce the heat from 400 to 350 degrees.
In a food processor or blender, combine all the roasted veggies with a half cup of breadcrumbs as well as the rest of the spices. Only blend until the ingredients are just barely mixed, because you don’t want the meatballs’ texture to become overly homogenous. Add the other quarter cup of breadcrumbs and finish combining.
Remove the mixture from the food processor and begin forming into one or two inch balls, which you can then place on a well greased pan. Cook them for thirty minutes, rotating halfway through, on 350 degrees, and enjoy on pasta, in sandwiches, or on anything else your heart desires.
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