Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, August 23, 2010
RECIPE: Eggplant Balls
3 Tbs olive oil 1-3 minced garlic cloves 1 large eggplant , peeled and diced 1 cup seasoned bread crumbs 1/2 cup chopped parsley 2 beaten eggs 1/2 cup grated Parmesan or Romano cheese 1 Tbs water
1. In a large saucepan, heat the oil and gently saute the garlic until golden brown. Add the eggplant, water and cover. reduce the heat and gently steam until the eggplant is very soft.
2. In a mixing bowl, combine eggplant, breadcrumbs, parsley, eggs and cheese. mix well and let stand at least 20 minutes. Form into balls and fry on all sides in the olive oil OR place balls on a greased pan and bake at 325 degrees for 30 minutes.