Eggplant and Goat Cheese “Meat”balls
Prep Time
Cooking Mode
¼ cup olive oil
2 lb unpeeled eggplant, diced into ½-inch pieces
½ tsp salt
1 pkg Cranberry Cinnamon Goat Cheese
2 cloves garlic, minced
1 tbsp lemon juice
1 ½ cups panko bread crumbs
2 tsp chopped fresh thyme
1 jar Panache Topper Tangy Red Pepper
1 tbsp chopped fresh parsley
¼ cup olive oil
2 lb unpeeled eggplant, diced into ½-inch pieces
½ tsp salt
1 pkg Cranberry Cinnamon Goat Cheese
2 cloves garlic, minced
1 tbsp lemon juice
1 ½ cups panko bread crumbs
2 tsp chopped fresh thyme
1 jar Panache Topper Tangy Red Pepper
1 tbsp chopped fresh parsley
Directions
1Preheat the oven to 220ºC (425ºF). Line a large rimmed baking sheet with parchment paper.
2In a large bowl, toss diced eggplant with olive oil and salt. Transfer to the prepared baking sheet and arrange in a single layer.
3Roast, stirring once, until browned and very tender, about 35 mins. Remove from the oven and reduce temperature to 190ºC (375ºF).
4Carefully add eggplant to a bowl and let cool slightly. Mash until chunky-smooth and stir in cheese, garlic, lemon juice, Panko and thyme.
5Using a spoon and greased hands, roll the mixture into 20 balls.
6Place the “meat”balls on the same lined baking sheet. Bake, turning once, until browned, 18 to 20 mins. Let cool for 10 mins. Transfer to a platter and sprinkle with parsley. Serve with topper for dipping.
Disclaimer
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Personal Note
Personal Note
