By Tara Bench
Delicious in lettuce wraps with fresh tomatoes and basil, piled high on spaghetti squash with marinara, layered into lasagna, or on a roll with sliced avocado and a squeeze of lemon.
Makes about 4 dozen.
Work: 1 hour
Total: 1 hour 25 minutes
In a bowl combine 1 cup plain bread crumbs, 1 cup grated Parmesan, zest of 1 lemon, 1/2 cup finely chopped flat-leaf parsley, 1 tablespoon dried oregano, and 2 teaspoons dried basil; set aside. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups finely chopped onion, 1 large (1 1/2 pounds) eggplant, unpeeled and diced 1/4-inch, and 2 1/2 teaspoons kosher salt; stir to coat with oil. Cook, stirring occasionally, until soft, 8 to 10 minutes. Remove from heat; add 1 1/2 cups (5 1/2 ounces) finely chopped toasted walnuts, 3 minced garlic cloves, and 2 tablespoons tomato paste. Transfer half the mixture to a food processor and blend until smooth. Stir together eggplant mixture with puree, bread crumb mixture, and 1 beaten egg in a large bowl. Generously coat hands with oil and form mixture into 1-1/2-inch balls; place on a baking sheet 1/2 inch apart. Continue to coat hands with oil to form balls. Freeze, or bake at 350 degrees F. on a lightly greased baking sheet until cooked through, 25 to 30 minutes.
Per 4 vegetable balls: 235 calories, 16.5g total fat, 3g sat fat, 627mg sodium, 16g carbs, 25mg chol, 8g protein, 4g fiber