Katchkie Farm Eggplant “Meatballs”

Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

KATCHKIE FARM EGGPLANT MEATBALLS

Serves 4-6

This comforting, filling dish works perfectly any time you can get eggplant. Break out your favorite sauce (preferably one made from Katchkie Farm tomatoes, and serve on traditional pasta or on zucchini noodles.

 
 

Recipe provided by
Katchkie Farm

This recipe has two parts: the eggplant “meatballs” and the garlic confit. Although you could use regular minced garlic to the meatballs, the garlic confit adds delicious depth and mild sweetness to the eggplant “meatballs”. Prepare the garlic confit in advance; it’ll keep for several weeks in the refrigerator.

Ingredients:

  • 1 lb medium eggplant, diced, skin intact
  • 2 tbsp olive oil + extra
  • 2 oz. garlic confit (recipe below)
  • 2 oz. white onion, minced
  • 4 oz. grated parmesan cheese
  • 4 oz. fresh bread crumbs
  • 1 whole egg
  • Salt and pepper, to taste

Procedure:

Prepare the eggplant

  • Toss diced eggplant (with skins) in olive oil and season with salt and pepper. Roast in 375°F oven for 15-20 minutes or until caramelized. Toss halfway through. Remove from oven and cool completely.

Prepare the meatballs:

  • While the eggplant is cooling, sauté onions in olive oil until caramelized. When eggplant is cool enough to work with, mix all ingredients together. Add more bread crumbs as needed to create a texture that can be shaped into 2 oz. balls. Lay formed balls out onto a sheet tray, and cool. Once cooled completely, drizzle with olive oil and roast in a hot oven to brown. Serve with preferred sauce and pasta of zucchini noodles.
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