Eggplant and White Bean Meatballs + A Cookbook Giveaway!!!

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Thanks to a snafu with my local post office and a generous Amazon customer service agent, I wound up with two copies of The VB6 Cookbook by Mark Bittman. So I’m giving away my extra copy to one of my lucky readers! The giveaway will run all week, until Friday, July 18, 2014 at 5 pm Eastern, and each day that I blog until Friday, I’ll be featuring a recipe from this wonderful book!

First up we have these amazing vegan meatballs. When I say these were amazing, I’m not joking. At all. For full disclosure, I’ll freely admit I was a little wary of these. I’d never before had meatballs that didn’t contain meat or at least poultry or fish. So there was a touch of trepidation at how they would taste, whether I’d screwed them up, etc, etc.

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I needn’t have worried one bit. They were so insane. Matt ate seconds the night I served them, and we argued over who was to get the last container of leftovers. They are that good.

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Whether you are vegan or not, or occasionally vegan, or whatever: try these meatballs – I guarantee you’ll make them again and again. And like any kind of meatballs, they are flexible. I served them simply, just in a bowl with some marinara (someone might have been too lazy to make pasta that night), but they would be so delicious over pasta or in a meatball sub.

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And stay tuned for three more VB6 Cookbook recipes! You can enter to win a copy of this lovely book in the rafflecopter below.

Source: The VB6 Cookbook by Mark Bittman

Ingredients:
3 tbs olive oil
1 lb. eggplant, unpeeled, cut into cubes no larger than 1 inch
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 medium onion, chopped
1 tbs minced garlic
1 cup cooked or canned white beans
1/4 cup fresh flat-leaf parsley
1 cup breadcrumbs
Pinch of crushed red chile flakes
2 tsp dried oregano
2 cups of your favorite marinara sauce

Directions:
Preheat your oven to 375 F. Use 1 tbs olive oil to grease a rimmed baking sheet. Set aside.
Add 1 tbs olive oil to a large skillet over medium-high heat. When it is hot, add the eggplant and 1/4 cup water. Sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes. Transfer the eggplant to the bowl of a food processor.
Add the remaining 1 tbs olive oil to the pan and add the onion and garlic. Return to medium heat. Cook, stirring frequently, until the onions are soft and translucent, 3 to 5 minutes.
Meanwhile, drain the beans (also rinse them if using canned). Add the beans and parsley to the food processor bowl with the eggplant and pulse until well combined and chopped, but not completely pureed.
Transfer the eggplant mixture to a large bowl and add the onion and garlic mixture, along with the bread crumbs, chile flakes, and oregano. Mix to combine well.
Make sure your hands are clean and get them wet. Roll the mixture into meatballs, about 2 inches in diameter. You’ll wind up with between 12 and 16 meatballs. You will likely need to rewet your hands between each meatball or every other meatball.
As you form them, place the meatballs on the prepared baking sheet, evenly spaced apart. Bake undisturbed until they are firm and well browned, 20 to 30 minutes (start checking after 20 minutes, though you may need longer).
Meanwhile, warm the marinara sauce; and this is when you would cook pasta or toast hoagie rolls if desired.
Serve the meatballs with the marinara in a bowl, or in whatever other fashion you desire.

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23 responses to “Eggplant and White Bean Meatballs + A Cookbook Giveaway!!!

  1. I love tomatosoup with chili!

  2. Looks divine! Bookmarked!

  3. Sweet potato and black bean burgers!

  4. Caryn Schajer

    I love tomato soup!!

  5. Fave vegan dish is black bean tacos…with homemade corn tortillas, of course!

  6. ATL – Avocado, Tomato and Lettuce panini sandwich

  7. quinoa and roasted veggies!

  8. looks delishhhh!

  9. avacado quinoa salad.

  10. Fresh field peas and summer tomatoes!

  11. Aaron Rishell

    Tomato soup

  12. Have to think of another name other than meatball. Vegball? Wheggball? For a meatless meal I like gazpacho.

  13. These meatballs sound delicious. I make and enjoy a lot of vegan soups. Butternut squash with ginger is one of my favorites.

  14. Homemade Tomato Soup!!!

  15. Patricia Meegan

    These look amazing! Thanks!

  16. Patricia Meegan

    Pressed send before saying that I really don’t have a favorite though anything with lentils or beans is usually a hit with me!

  17. oatmeal!

  18. I love avocado pesto pasta

  19. I love to make my vegan sweet potato casserole

  20. Pingback: Chipotle Pinto Bean Dip with Jicama “Chips” | The Texan New Yorker

  21. Tyneisha Fondren

    I love chickpea soup!

  22. Veggie stir fry

  23. Pingback: My Top 14 Favorite Posts of 2014 | The Texan New Yorker

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