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Recipe type: AppetizerAuthor: Melissa CranePrep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 4
2 medium Chinese Eggplants, about 1 1/2 cups when chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 eggs, beaten
1 tablespoon soy sauce
1 cup breadcrumbs
Optional: 2 stalks green onion, cut to 1/2 inch pieces
Preheat the oven to 400˚F
Slice the eggplant and sprinkle with salt, let sit for about 8 to 10 minutes to draw out water.
Rinse eggplant slices in water and pat dry.
Heat 1 tablespoon of olive oil over medium high heat, add 1/4 cup water and saute eggplant slices until tender.
Remove the eggplant from heat, and cut into small pieces, about 1/4 inch cubes.
Mix the garlic, ginger, egg soy sauce and eggplant in a medium mixing bowl.
Add the breadcrumbs to the mixing bowl and mix well just until all ingredients are combined well.
Using a spoon, form golf ball sized balls with the eggplant mixture and place in a pan that is well oiled with olive oil.
Bake in the oven for 40 minutes, turning the balls half way through, until the outside is a golden brown.
Optional: Sprinkle green onions on top.
Serve and enjoy!
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