Summer can't come soon enough! And when it does, be sure to enjoy this delicious non-traditional eggplant recipe. Veggie "meat"balls offer a unique flavor experience. Burpee's Meatball eggplant has very few seeds and a pleasant texture and taste. It's also less bitter and has a high moisture content to slow oxidizaton -- so it won't turn brown quickly.
2 large eggs
1 cup unseasoned breadcrumbs
1/2 cup loosely packed Italian parsley
1 clove garlic
1 Tablespoon extra-virgin olive oil
2 medium sized Meatball Eggplants
Salt and pepper to taste
Mix eggs and breadcrumbs in a bowl. Mince 1/2 cup loosely packed Italian parsley leaves with one garlic clove and the olive oil. Peel eggplants and grate them on the largest holes of a hand grater. Add to mixture. Salt and pepper to taste in the last minute.
If the mixture is too watery, add a Tablespoon of regular flower. Roll into balls. Pan fry in grape seed oil or light olive oil until "meat"balls turn golden brown. Due to the egg content, these "meat"balls absorb very little oil. Yields about a dozen "meat"balls. Serve in a light tomato sauce, over pasta, or with spaghetti squash.