Eggplant Meatballs

Ingredients

¼ c EVOO

1 tbsp sesame oil

1 tsp minced garlic

1 medium onion, chopped

2 large eggplant, cut in cubes w skin on

2 eggs

2 sliced sour dough bread, crumbled

1 cup fresh parsley, chopped

1 tsp Peachy herbs

1 tsp cumin

1 tsp coriander

Salt and pepper to taste

Tahini sauce (optional)

Directions

There  are manny ways to cook eggplant: roast, bake, grill, cooktop on skillet or microwave.

Use the most convenient method for you.

The rest of the ingredients may be added to cooked eggplant.

Cook-top method:

Heat oil in a large skillet, add garlic and onions, cook for 2-3 minutes.

Add diced eggplant, cook for 7-9 minutes with the lid on.

Transfer eggplant to a bowl, mash with potato masher.

Add eggs, crumbled sour dough bread, herbs and chopped parsley.

Season with salt and pepper.

Form mixture into balls, about 20-25.

Place balls on parchment lined sheet pan.

Bake on 350 degree oven for 6-7 minutes or bit longer to brown the balls.

Serve with tahini sauce on pita bread or rice pilaf.

If preferred to serve over cooked pasta:

Add baked balls to prepared marinara sauce, scoop over pasta.

Sprinkle with grated Parmesan cheese upon serving.

Why leave eggplant skin on?

Eggplant skin are a great source of Potassium, Magnesium and Manganese,  needed for muscle, nerve and bone function.

For memory support, cognitive health and gut health:

The purple pigment in eggplant skin contains nasunin, an anti-oxidant compound that helps protect brain cell membranes from oxidative damage and help support healthier blood vessels. Eggplant skin also provides insoluble fiber for gut health support and bowel regularity.