Samm's eggplant meatballs

I experimented a bit to come up with a recipe for these "soft" eggplant meatballs. They are a bit crispy on the outside and extremely soft on the inside which makes them a unique consistency. Their softness makes them great to mix within some a pasta and marinara dish to spread the flavor throughout. If you don't want to sauté them in the last step, they can make a great dip or just be eaten as is.

Ingredients:

1-2 tablespoons of olive oil

1 medium eggplant, cubed

1 garlic clove, minced

1 small onion, chopped

handful of spinach or another green of your choice

2-3 pieces of sprouted whole grain toast

1 flax egg: 1 tablespoon of ground flax combined with 3 tablespoons of water in a dish, refrigerated for 10 minutes

seasonings to taste (salt, pepper, TJ's 21 season solute, etc.)


Directions:

Chop up eggplant and sauté in olive oil over medium heat with garlic, onions, and seasonings until onions are golden and eggplant is browned. Flip as necessary to cook evenly. Add greens and cover pan until greens are wilted and all ingredients are well cooked. Mix thoroughly to prevent burning or over-cooking.

Rip of pieces of your toast and add to a food processor with the sautéed veggies. Also add your flax egg and blend until smooth.

Scoop your "batter" into balls and cook in a saucepan with a very thin layer of olive oil until browned and crispy. Flip over to ensure each side of your balls (which will now look more like patties) are crispy and cooked.

Use to top a pasta dish with marinara sauce, or just eat alone. These soft "meatballs" are delicious!