• large frying pan
• wooden spoon
• large bowl
• food processor
• cookie sheet
• aluminum foil

• 3 T olive oil
• 1 medium onion, diced
• 1 medium eggplant, diced
• 1½ c walnuts, toasted and chopped
• 1 t salt
• pepper
• 2 c dry bread crumbs
• 2 large eggs, beaten or ½ c firm tofu, puréed until smooth
• ½ c Parmesan cheese, grated
• ½ c Pecorino cheese, grated
• 3 cloves garlic, minced or crushed
• zest of 1 lemon
• ¼ c fresh parsley or 1 T dried parsley
• 1 T dried oregano
• ½ c basil, chopped

Preheat oven to 375.

Transfer to bowl and stir in walnuts. Place one cup of this mixture in food processor and purée, then return to bowl. Add remaining ingredients except the remaining T oil and mix well.

Oil the cookie sheet and your palms. Take 2 heaping spoonfuls of the eggplant mixture and shape into a ball. Place on cookie sheet and repeat with remaining mixture.

Spray or lightly drizzle the "meat"balls with oil, then bake until golden brown and crusty, about 25-30 minutes. Remove from oven, cover with foil, and let rest for 5-10 minutes before serving.

This recipe for eggplant meatballs is from Totally Vegetarian, by Toni Fiore.

Read my review: Totally Vegetarian

Buy it: Amazon.com | Amazon.co.uk

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