Eggplant "Meatballs"

Ingredients:

• 1 large eggplant, cubed
• 1 medium sweet onion, diced
• 5 cloves garlic, peeled and chopped
• 2-3 tbsp nutritional yeast
• 1 tbsp ground flax-seed mixed with 3 tbsp water
• 2 cups Panko breadcrumb
• Olive oil 

Method:

1.  In a large stock pot cook the diced onion in about 3 tbsp olive oil for 10 minutes on medium heat. The onion should become translucent and light golden brown.

2. Add 3 cloves of the garlic and all of the eggplant to the pot. Cook the eggplant down for 10-15 minutes or until the eggplant has browned and softened. It should reduce in size by half. Season with salt and pepper.

3. Remove the mixture from heat. In a food processor blend the eggplant mixture with the remaining uncooked garlic. Pulse until the eggplant has become a smooth paste. Add in the ground flax-seed and water mixture and pulse until combined.

4. In a large bowl stir together eggplant mixture, nutritional yeast (depending on how much you like), and breadcrumbs.

5. Once combined, form the mixture into balls. Roll in Panko breadcrumbs.

6. In a deep skillet heat about 2 inches of oil over medium-high heat. Fry the eggplant balls for 5-7 minutes or until golden brown on all sides.