Vegan Eggplant Balls

Ingredients:

1 medium eggplant, diced
1 garlic clove, peeled
1 shallot, minced
¼ + 1/8 teaspoon salt
Freshly ground black pepper, to taste
1-1 ½ tablespoon(s) extra virgin olive oil
¾ cup whole wheat breadcrumbs (gluten-free if desired), divided
½ teaspoon dried oregano
¼ cup of chopped fresh parsley

Procedure:

  1. Preheat oven to 400°F.
  2. On a large cookie sheet, combine eggplant, garlic, shallot, a pinch of salt, pepper, and olive oil. Roast for 30-40 minutes, until edges are browned. Once eggplant is removed from the oven, lower the temperature to 350°F.
  3. In a large food processor (10-cup) combine roasted eggplant mixture with ½ cup of breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined.
  4. Scrape down the sides of the food processor and add the other ¼ cup of breadcrumbs. Continue to pulse until mixed. Avoid over-processing, when possible. When complete, the mixture should easily adhere into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)
  5. Form the eggplant and breadcrumb mixture into 1- or 2-inch balls, based on personal preference. Per eggplant, you should yield about 12-16 balls, depending on the size of the eggplant and balls.
  6. Place balls on a large baking sheet and bake for 30 minutes, rotating halfway through.