Aubergine Meatballs
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Instructions
1 Slice eggplant and sprinkle with salt.
2 Let sit 10 minutes to draw out water.
3 Rinse and pat dry.
4 Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
5 Remove and chop finely.
6 Mix everything but the breadcrumbs when eggplant is cool.
7 Then add breadcrumbs and mix until you get the consistency you want to form the balls.
8 Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
9 Turn halfway through baking to ensure even browning
