Passport & Plate - Eggplant "Meatballs"

sauceypete — Thu, 5 Mar 2015 11:02:12 GMT

Ingredients
see recipe at www.gourmetinspirations.ca

3 Tbsp. olive oil

1 medium onion, minced

3 cloves garlic, minced

1 eggplant, peeled and cubed

1 tsp. dried basil leaves

¾ tsp. dried oregano

½ tsp. thyme

1 tsp. garlic powder

2 tsp. onion powder

Salt and pepper to taste

¾ cup grated fresh parmesan

½ cup bread crumbs

¼ cup canola oil for frying

How to prepare this recipe
Directions

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 “meatballs”. Arrange “meatballs” on the prepared baking sheet.
Heat oil in pan on med/high heat. Fry meatballs till cooked.
Top with your favourite tomato sauce and put onto a bed of penne pasta.
Garnish with fresh grated parmesan cheese.

The story behind this recipe
In 2010 I had the privilege of travelling to the ancient island of Sicily. While there I met an award winning tour operator who organizes custom food and wine tours to this laid back island. I spent most of my time on the east coast of Sicily in a town called Syracusa. The eggplant "meatballs" recipe is special to me because it comes from the heart of Sicily and is created by a chef in Syracusa who the New York Times calls one of Sicily's best!