Sep 03

Eggplant & Mushroom Veggieballs with Romesco Sauce

814dcf04-d1f6-4fa1-b039-4042f1ce325d_zps892842211 large eggplant, peeled and chopped
8-10 mushrooms, finely chopped
½ cup onion, chopped
½ cup bread crumbs
2 cups kale, chopped
2 small-medium or 1 large egg (vegan option – omit egg,  add ¼ cup oil)
Olive oil
Salt and pepper


Romesco Sauce
1 large slice crusty bread, day old or fresh
1 cup cashews
2-3 red peppers, roasted
1-2 medium tomatoes, roasted
4-6 garlic cloves, roasted
¼ cup olive oil
Salt and pepper, to taste
Basil, chopped for garnish



Sautee chopped eggplant, then mushrooms, and finally the onion separating witholive in a large skillet over medium heat.  Place cooked ingredients in a large mixing bowl. Add kale, bread crumbs, salt, pepper and eggs (or olive oil for vegan option). Mix well by hand, form 1 inch balls and roll balls in extra bread crumbs then place on lightly oiled sheet pan. Bake in 400 degrees oven for 15-20 minutes, rotate balls half way through cooking. Serve with romesco Sauce.

For the romesco sauce, start by soaking cashews in several cups of boiling water for 15-30 minutes. Roast garlic in foil pocket in a hot oven for about 30 minutes. Roasted peppers (seeds removed) and tomatoes in the broiler, cool and remove skins. Combine all ingredients (except basil) in food processor till well blended. This is a very versatile sauce that could be served most veggies, proteins or even eggs.

 Savory Crepes with Romesco SauceOLYMPUS DIGITAL CAMERA


Permanent link to this article: http://missoulafoodcoop.com/eggplant-mushroom-veggieballs-with-romesco-sauce/

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