Eggplant Aubergine Olive Truffles Vegetarian Meatballs

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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.

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Steps

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Preheat oven to 450f.

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Cut the eggplant in half lengthwise and brush with olive oil.

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Roast in the preheated oven for about 30 min , until golden and completely soft.

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Let cool.

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Peel off the skin and chop the rest of the eggplant finely.

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Reduce oven temp to 400f.

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Mix the eggplant , pine nuts , olives , bread crumbs , parsley , garlic , egg , and 6tbs of the parmesan cheese together in a bowl.

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Let rest for 10-15 minutes.

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Grease a large cookie sheet.

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Form the mixture into bite sized balls and put on cookie sheet.

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Top each one with a pinch of the remaining parmesan cheese.

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Bake for 15-20 min until golden and puffed up.

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Serve hot.

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Ingredients

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eggplants, olive oil, pine nuts, kalamata olives, dry breadcrumbs, parmesan cheese, fresh parsley, garlic clove, egg, butter