Roasted Eggplant and White Bean ‘Meat’balls
With a couple of eggplants in the fridge and not wanting to make ratatouille again (though it's one of my family's favorite dishes), I decided to experiment. And I was very surprised at how delicious these meat(less)balls came out! I also made some regular meatballs (with beef) and had the kids try both of them in the spaghetti sauce ... and they said, except for the finer consistency of the eggplant-balls, it was hard to tell the difference! This recipe is high in fiber and protein and can be made gluten-free by using GF oatmeal and breadcrumbs. Makes 24 balls... enough to freeze some! 2 large eggplants 1 large can of white beans, drained and rinsed (approx. 500 g (18 oz.) when drained) 1 Tbs Italian seasoning ½ cup oatmeal ½ cup polenta ¼ cup yeast flakes 1 tsp salt Half a dozen twists of the pepper mill ¼ cup fine bread crumbs (optional) Olive oil Cut eggplants in half, rub with olive oil and sprinkle with salt and pepper. Roast open side d...