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VEGGIE BALLS
Ingredients:
1 Eggplant
1½ Cups Whole Wheat Bread Crumbs
1¼ Cups Boiling Water
1 Onion
1 Clove Garlic
1 Tbsp. Oregano
1 Tbsp. Tamari Soy Sauce
1 Tbsp. Parsley
½ tsp. Basil
½ Cup Pure Vegetable Oil
Whole Wheat Flour, as needed
Mushroom/Tomato Sauce
Or Your Favorite Sauce
2 Tbsp. Grated Vegan Parmesan Cheese
Directions:
Wash, dice, and steam eggplant for 5 minutes.
Mash well. Chop onion and garlic.
Sauté in 2 tbsp. Oil until transparent.
Remove from heat.
Add bread crumbs to skillet with onions. Stir.
Add mashed eggplant and all seasonings. Mix well.
Add the flour gradually, until the mixture holds
together firmly.
Form into 1-inch balls, pressed tightly.
Fry in remaining oil until crispy, keep turning.
Serve with Mushroom Tomato Sauce Or your Favorite
Sauce and Whole Grain Spaghetti.
Ingredients:
1 Eggplant
1½ Cups Whole Wheat Bread Crumbs
1¼ Cups Boiling Water
1 Onion
1 Clove Garlic
1 Tbsp. Oregano
1 Tbsp. Tamari Soy Sauce
1 Tbsp. Parsley
½ tsp. Basil
½ Cup Pure Vegetable Oil
Whole Wheat Flour, as needed
Mushroom/Tomato Sauce
Or Your Favorite Sauce
2 Tbsp. Grated Vegan Parmesan Cheese
Directions:
Wash, dice, and steam eggplant for 5 minutes.
Mash well. Chop onion and garlic.
Sauté in 2 tbsp. Oil until transparent.
Remove from heat.
Add bread crumbs to skillet with onions. Stir.
Add mashed eggplant and all seasonings. Mix well.
Add the flour gradually, until the mixture holds
together firmly.
Form into 1-inch balls, pressed tightly.
Fry in remaining oil until crispy, keep turning.
Serve with Mushroom Tomato Sauce Or your Favorite
Sauce and Whole Grain Spaghetti.
