The other day, after wiping out the boys at the park they both passed out in the car and continued their nap on the couch, this NEVER happens!!! They woke up all chipper and happy and there we sat, the three of us watching Giada {yes, i’m creating little foodies}. She made eggplant balls and they looked amazing so I decided we needed to try them! I changed a couple things from Giadas recipe. 

I absolutely love roasted eggplant and thats exactly how these balls start. Mixed with pecorino romano cheese, garlic, fresh basil and whole wheat bread crumbs; rolled into balls and baked until golden and crisp. While crisp on the exterior, the inside is wonderfully creamy. You can serve these simply with some marinara sauce to dunk in or serve in a pita with lettuce, tomato and a simple herbed greek yogurt sauce. Either way, these are little bites of goodness!

Eggplant Balls

2 large eggplants
2 garlic cloves
5-6 big basil leaves
1 egg
3/4 cup whole wheat bread crumbs
1/4 cup grated pecorino romano

Preheat oven to 425 degrees.

Cut the eggplants in half lengthwise. Cut a criss cross pattern through just the flesh of the eggplant. Place onto a lined baking dish and season with olive oil, salt and pepper.

   

Bake for approx 25 minutes until tender and lightly golden. Allow to cool before handling. 

Once cooled, scoop out the flesh and place into a food processor. Discard the skin. 

Place the remaining ingredients in with the eggplant. And pulse until nearly smooth.

   

Form the mixture into balls the size of a meatball. Place onto a parchment lined baking sheet. Bake the eggplant balls for about 25 minutes until crisp on the outside.

HAPPY EATS!!!