I have a fabulous recipe if you like italian food:
It goes great with pasta or rice or a nice steak if you are not vegetarian like me!
Only thing to watch out is that eggplant is really well cooked! Otherwise it has a bad texture
1 Tbsp olive oil
3 garlic cloves, minced
400 g eggplants (2 medium), diced
1 Tbsp water
1 cup bread crumbs (2 slices of bread)
1/4 cup wheat fiber
1/2 cup parsley, minced
2 eggs, beaten (use 1 1/2 eggs when doing multiple recipes)
100 g mozzarella, grated *
1 cup tomato sauce (marinara)
1/4 cup parmezan cheese
Alternative:
50 g olives (1/2 cup), chopped
100 g white cheese (ricotta or cottage)
In a large saucepan, heat oil and gently sauté garlic until golden brown. Add diced eggplant, water and cover. Reduce heat and gently steam until eggplant is very soft (about 30 minutes). Let is cool a bit.
In a mixing bowl combine eggplant, bread crumbs, wheat fiber (if using), parsley, eggs and cheese. Mix well. Let stand for 20 min to absorb all the liquid. Form into balls with an ice cream scooper.
Bake eggplant balls in a pre-heated oven at 375 F, for 30 min.
To serve cover with marinara sauce and sprinkle with parmezan cheese.
Makes 12 eggplant balls
Alternatives:
- May add olives if desired.
- For a lower fat version of the dish substitute half the mozzarela with ricotta or cottage cheese.