Best 5 Eggplant Aubergine Olive Truffles Vegetarian Meatballs Recipes
**Eggplant "Aubergine" Olive Truffles: A Symphony of Mediterranean Flavors**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing Eggplant "Aubergine" Olive Truffles. These delectable vegetarian meatballs offer a symphony of flavors that will transport your taste buds to a vibrant trattoria nestled amidst rolling vineyards. Crafted with tender eggplant, succulent olives, aromatic truffle oil, and a medley of herbs, these meatballs are a symphony of textures and flavors.
Indulge in the classic Italian comfort food with our hearty Eggplant Parmesan. Layers of crispy eggplant, tangy tomato sauce, and melted cheese create a mouthwatering masterpiece that is sure to satisfy your cravings.
For a lighter and refreshing option, try our refreshing Eggplant and Tomato Salad. This vibrant salad combines grilled eggplant, juicy tomatoes, and a zesty lemon-tahini dressing, offering a delightful balance of flavors and textures.
But the culinary adventure doesn't end there. Discover our Eggplant Involtini, a delightful dish featuring tender eggplant slices rolled with a savory filling of spinach, ricotta, and Parmesan cheese. Baked to perfection, these involtini are a symphony of textures and flavors.
Get ready to tantalize your taste buds with our diverse collection of eggplant recipes. From the hearty and comforting to the light and refreshing, these dishes showcase the versatility and deliciousness of this Mediterranean gem. So, grab your apron, gather your ingredients, and let's embark on a culinary expedition that will leave your taste buds dancing with joy.
VEGAN EGGPLANT MEATBALLS
Steps:
- Adjust an oven rack to the middle position and heat the oven to 300 degrees F.
- Place the breadcrumbs in a medium bowl and toss with 2 tablespoons of olive oil and ¼ teaspoon salt. Transfer to a rimmed sheet pan and spread in an even layer. Bake until the breadcrumbs are lightly golden (10 minutes or so), stirring midway through. Transfer them to a large plate and set aside.
- Increase the oven temperature to 375 degrees.
- Line the sheet pan with aluminum foil and set the eggplant on top. Prick it 3 to 4 times with a fork and roast until a pairing knife easily slips into the center (40 to 50 minutes). It should be very tender throughout. Remove the eggplant from the oven and use scissors to cut an X in the bottom. Transfer it, stem side up, to a colander and set in the sink and let it drain and cool for 20 minutes.
- Set the eggplant on a cutting board and slice it open lengthwise and scoop out the flesh and place it in the bowl of a food processor Add the pureed carrot (or egg), lentils, garlic, basil, parsley, and nutritional yeast (or chickpea flour) and ¾ teaspoon of salt, black pepper, and crushed red pepper flakes. Process for 12 one-second pulses to combine. Add the bread crumbs and pulse 2 to 3 times to combine.
- Scrape the mixture in a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for 20 minutes or overnight.
- Shape the eggplant mixture into golf ball-size pieces and roll them until they are nice and round.
- Heat the grapeseed oil and remaining ½ cup of olive oil in a large heavy bottomed skillet over medium-high heat for 2 minutes.
- Drop one of the balls into the oil, it should immediately sizzle-if not, let the oil heat some more. Add a few more balls to the oil, taking care not to overcrowd the pan. Fry the "meatballs" in batches, browning them on all sides (3 to 5 minutes for each batch).
- Transfer to a paper towel-lined plate and serve immediately.
Nutrition Facts : ServingSize 1 meatball, Calories 50.9 kcal, Carbohydrate 9.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 74.4 mg, Fiber 1.9 g, Sugar 1.5 g, UnsaturatedFat 0.4 g
EGGPLANT (AUBERGINE) MEATBALLS
My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.
Provided by skat5762
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant and sprinkle with salt.
- Let sit 10 minutes to draw out water.
- Rinse and pat dry.
- Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
- Remove and chop finely.
- Mix everything but the breadcrumbs when eggplant is cool.
- Then add breadcrumbs and mix until you get the consistency you want to form the balls.
- Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
- Turn halfway through baking to ensure even browning.
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS
these arn't really much like meatballs except in looks. they are light and fluffy and best served immediately from the oven. the mixture can be made up to a day in advance.
Provided by kleigh83
Categories Broil/Grill
Time 1h15m
Yield 24 truffles
Number Of Ingredients 10
Steps:
- preheat oven to 450*F.
- cut the eggplant in half lengthwise and brush with olive oil.
- roast in the preheated oven for about 30 min, until golden and completely soft.
- let cool.
- peel off the skin (you can discard this) and chop the rest of the eggplant finely.
- reduce oven temp to 400*F.
- mix the eggplant, pine nuts, olives, bread crumbs, parsley, garlic, egg, and 6tbs of the parmesan cheese together in a bowl.
- let rest for 10-15 minutes.
- grease a large cookie sheet.
- form the mixture into bite sized balls and put on cookie sheet.
- top each one with a pinch of the remaining parmesan cheese.
- bake for 15-20 min until golden and puffed up.
- serve hot.
FRIED EGGPLANT (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
Tips:
- Choose the Right Eggplant: Select firm, unblemished eggplants with smooth, glossy skin. Avoid eggplants with wrinkles, bruises, or blemishes.
- Prepare the Eggplant Properly: Cut the eggplant into desired shapes or sizes, and sprinkle with salt. Allow it to rest for 30 minutes to draw out excess moisture, which prevents oil absorption during cooking.
- Use a Variety of Cooking Methods: Eggplant can be cooked in various ways, including grilling, roasting, frying, and steaming. Experiment with different methods to create a variety of textures and flavors.
- Enhance the Flavor: Marinate eggplant slices or cubes in a mixture of olive oil, herbs, and spices before cooking. This adds extra flavor and depth to the dish.
- Pair with Complementary Ingredients: Eggplant pairs well with a variety of ingredients, including tomatoes, zucchini, bell peppers, onions, and garlic. Combine them to create delicious and colorful dishes.
- Control the Oil: Eggplant absorbs oil easily. To prevent greasiness, use a moderate amount of oil during cooking, and drain excess oil after frying or roasting.
Conclusion:
Eggplant is a versatile and flavorful vegetable that can be incorporated into various dishes. Its unique texture and mild flavor make it a perfect ingredient for appetizers, main courses, and side dishes. With its nutritional benefits and adaptability to different cooking methods, eggplant is a healthy and delicious choice for vegetarians and meat-eaters alike. Experiment with different recipes and techniques to discover the endless possibilities of this remarkable vegetable.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
