These are perfect as an appetizer, first course or as tapas. You could also include them in a sporting event party for people who would rather eat good food than watch sporting events.
Eggplant “Meat” balls with Red Pepper Sauce
- 1 large eggplant cut in 1/2″ slices
- 1 onion diced fine
- 2 tbsp garlic minced
- 2 cayenne peppers diced fine
- 1/4 cup fresh sage chopped
- 1/2 lemon juiced
- Bread crumbs
- 2 tbsp olive oil
Salt eggplant slices and layer in a colander. Place a plate on top, add some weight and press for 30 minutes. Blot eggplant with a towel then cut into medium dice and cover in lemon juice. In a large saute pan heat olive oil over medium-low heat. Add onion and saute until golden. Add cayenne and saute until fragrant then add eggplant. Cook on low until eggplant is really soft. remove from heat and let cool to the touch. In a large bowl mix cooked eggplant with remaining ingredients adding enough bread crumbs to create a loose dough. Pack mixture into rounds the size of golf balls and place on a greased baking sheet. When done bake eggplant at 365 degrees until browned and crispy, turning once, about 20 minutes total. Serve with dipping sauce.
- 1 red bell pepper seeded and halved
- 1 tbsp Tahini paste
- 1 clove garlic
- 1/2 lemon juice
- 1+ cup Greek yogurt
Broil red bell pepper skin side up until charred, remove from heat and let cool. Peel skin from pepper and add to a blender with garlic and lemon juice. Blend to a paste the mix with other ingredients. Add more or less yogurt to form a smooth dip.