Hoisin Eggplant Balls (recipe)

[Guest guest]

I made these last night and they were fabulous. Great appetizers

for Thanksgiving and all the parties that are coming up. I added an

additional step when preparing this recipe....I chopped the eggplant

pulp after squeezing out the excess liquid because it was kind of

stringy (perhaps I didn't bake the eggplant long enough). Don't

forget to scrape the garlic in with the egglant pulp.

 

Hoisin Eggplant Balls

 

1 large eggplant

3 cloves garlic, halved lengthwise

1/2 cup ground peanuts

1/4 cup tahini

2 T. fresh parsley, minced

salt and pepper

3/4 cup dry bread crumbs (or more as needed)

3 T. hoisin sauce

 

Preheat oven to 400 degrees. Cut 6 slits into the eggplant and

place a piece of garlic in each slit. Place eggplant on lightly

oiled baking sheet and bake until soft, about 45 minutes. Reduce

oven temperature to 375 degrees if you plan on baking the eggplant

balls.

 

Halve the cooked eggplant and scrape out the pulp. Squeeze the pulp

between the palms of your hands to remove excess liquid. Place pulp

in a bowl. Add the ground peanuts, tahini, parsley, salt, and

pepper. Blend well. Add just enough bread crumbs to hold mixture

together when shaped into balls. Roll the mixture into 1 - 1 1/2

inch balls and coat with bread crumbs.

 

Bake eggplant balls on lightly oiled baking sheet until browned and

firm, about 20 minutes. OR Fry eggplant balls in batches in 1/4

inch hot oil over medium-high until browned on all sides, about 2 -

4 minutes. Drain on paper towels.

 

Place eggplant balls in a bowl with hoisin sauce and stir gently to

coat. Skewer with toothpicks and serve at once.

[Guest guest]

Whoa! Where did you get a recipe idea like this?

They sound wonderful; pure genius. i could see

eating like 20 of them myself, or putting 4 or 5 in

a pita bread sandwich!

About how many did this make? Thanks Susie.

 

*note to self: do not read anymore recipes until

you eat some lunch or else the drool will ruin

keyboard*

 

~ pt ~

 

Lo! sweeten'd with the summer light,

The full-juiced apple, waxing over-mellow,

Drops in a silent autumn night.

All its allotted length of days

The flower ripens in its place,

Ripens and fades, and falls, and hath no toil,

Fast-rooted in the fruitful soil.

~ Alfred Lord Tennyson, The Lotus-Eaters

~~~*~~~*~~~*~~~> ,

" artichoke72x " <artichoke72x> wrote:

>

> I made these last night and they were fabulous. Great

> appetizers for Thanksgiving and all the parties that

> are coming up. I added an additional step when

> preparing this recipe....I chopped the eggplant pulp

> after squeezing out the excess liquid because it was

> kind of stringy (perhaps I didn't bake the eggplant

> long enough). Don't forget to scrape the garlic in

> with the egglant pulp.

>

> Hoisin Eggplant Balls