Eggplant & Lentil Balls
A light recipe to add to pasta or sandwiches
Equipment
- 1 pot for sauteing
- 1 cutting board and knife
- 1 baking sheet
- 1 mixing bowl and spoon
Ingredients
- 1 medium eggplant skin removed and cut into small pieces
- 1/4 chopped onion
- 2 Tbsps. chopped fresh basil and oregano
- 1/2 tsp. salt or more to taste
- 1/4 cooked lentils
- 1/4-1/2 cup breadcrumbs
- 1 beaten egg
- 1/2 cup corn meal
Instructions
- Peel and slice eggplant and cut into small pieces. Cut onion into bite-sized pieces. Sauté onions with a bit of salt and olive oil until soften, add chopped eggplant and herbs and cook down with onions. Once eggplant mixture is softened, mash with a fork. In a bowl, add cooked eggplant, lentils, egg, and breadcrumbs. Season with salt to taste. Mix well. Form into small balls, coat with corn meal, and place on parchment-lined baking sheet. Bake for 25 minutes at 350 degrees. Add to pasta or on sandwiches for a yummy meal. To view how I made this recipe, please follow this YouTube link. 🌿Garden Harvest| Fall Touches & Eggplant Lentil Meatballs| Slow Living Vlog
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