Eggplant and Porcini Mushroom “Meatballs”
Pairs well with the
Cantina Mesa BUIO BUIO
Ingredients
- 1 medium eggplant, skin on, chopped into 1-inch pieces
- 1 cup canned white beans
- 1 cup Italian-style breadcrumbs or Panko
- 1 clove garlic, chopped
- 1 egg, beaten
- 0.35 oz dried porcini mushrooms + ½ cup warm water to reconstitute
- ¼ cup reserved porcini mushroom water, once reconstituted
- ¼ cup pecorino romano cheese, grated
- Cooking spray
- ¼ cup flat leaf parsley, chopped
- ¼ cup basil, chopped
- 1 tbsp extra virgin olive oil
- Sea salt and freshly ground pepper to taste
- * Favorite tomato sauce, optional
Instructions
- Preheat the oven to 400° F.
- In a small bowl, reconstitute the mushrooms in warm water for 15 minutes. Set them aside.
- In a large sauté pan, heat the oil over medium heat. Add the mushrooms, ¼ of the mushroom water, salt, and pepper. Sauté 8-10 min, until tender.
- Roast the eggplant in the oven on a sprayed baking sheet. Spritz the chopped eggplant with cooking spray, too. Bake for 12-15 minutes until soft.
- Transfer the cooked mushrooms and eggplant to a food processor. Add the beans, parsley, and garlic.
- Pulse a few times until the ingredients are combined but not smooth. Do not overblend.
- Transfer the mixture to a large bowl and add the egg, breadcrumbs, and cheese. To keep vegan, replace the egg with extra virgin olive oil and omit the cheese.
- Gently mix all the ingredients together using a soft spatula, or even better, your hands.
- Form the mixture into 10 to 12 meatballs. Bake them on a tray for 20-25 minutes until brown and cooked through. You can check for doneness by inserting a knife into the center of the meatball. If it comes out clean, they are ready.
- Remove the meatballs from the oven and serve them with your favorite tomato sauce. Garnish with fresh basil, parsley, and grated cheese.
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