Servings: 4-5

 

Ingredients:

 

• 5 large eggplants peeled and diced

• 2 large onions finely minced

• 8 garlic cloves minced

• 2 tbsp parsley minced

• 1 tbsp dried thyme

• 1/2 tsp Italian seasoning (if unavailable, can be replaced by oregano)

• 1 organic egg

• 2 cups whole wheat breadcrumbs

• Half a block of cheddar cheese cut into small cubes

• Olive oil

• Salt

 

 

Instructions:

 

1. Place the diced eggplants in a large flat plate, sprinkle with salt and leave to sweat for 30 minutes.

2. Dry the eggplants, then place them in the oven to roast at 220 degrees for 25-30 minutes until they are brown.

3. Add 3 tbsp of olive oil in a pan and add the garlic for a couple of minutes, followed by the onions. Continue to cook for 15 minutes on low heat, then add the parsley, thyme and Italian seasoning, a sprinkle of salt and stir for a couple more minutes.

4. Add the roasted eggplants from the oven to the onion and garlic mix and stir while mashing the eggplant a little bit to blend together.

5. Let the eggplant mix cool for 10-15 minutes.

6. Add the egg and 1 cup whole wheat breadcrumbs and mix together with a spatula.

7. Place the remaining 1 cup of whole wheat breadcrumbs in another bowl.

8. Take the equivalent of about 2 tablespoons of eggplant mix and place it in the palm of your hand. Create a hole with your finger and add a cheese cube, then seal it closed.

9. Roll the stuffed eggplant ball in the whole wheat breadcrumbs until fully coated.

10. Brush the base of an oven with olive oil and line the eggplant balls on top.

11. Place in the oven for about 20-25 minutes at 220 degrees until crispy.

12. Serve with marinara sauce on the side.