Recipe: Eggplant and Shiitake Meatballs (using quinoa, no meat)

EGGPLANT AND SHIITAKE MEATBALLS
"These "Meatballs" are made with roasted eggplant mixed with sauteed shiitake mushrooms and quinoa, then cooked in oil to give them a crispy coating."



1 small eggplant
1 tbsp olive oil
4 oz shiitake mushrooms, cleaned, stems removed and diced
3/4 cup quinoa, uncooked
1 1/2 cups water
1 large egg
1 egg white
1/4 cup grated Parmesan cheese
2 cloves garlic, grated
1 tsp salt
1/2 tsp ground black pepper
Pinch of crushed red pepper flakes
1 tsp chopped basil
1 tsp chopped parsley
Vegetable oil, for frying
Marinara sauce (for serving)
Hot cooked pasta (for serving)

Preheat the oven to 350 degrees F.

Using a fork, prick holes all over the eggplant. Place eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/shrivels.

Meanwhile, cook the quinoa and mushrooms:
In a small pot, bring 1 1/2 cups of water and quinoa to a boil. Reduce to a simmer and cover with lid. Let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork.

In a small skillet, heat the olive oil over medium heat for a minute. Add mushrooms to skillet and saute for 7-10 minutes until golden.

TO PREPARE THE MEATBALLS:
Once the eggplant is cooled, slice in half length-wise. Use a spoon to scoop out the flesh. Give it a chop and discard the eggplant skin. Add eggplant, quinoa and mushrooms to a medium mixing bowl.

Mix in the egg, egg white, Parmesan, garlic, salt, pepper, crushed red pepper flakes, basil and parsley. Mix well.

Line a baking sheet with parchment/wax paper. Form the shiitake/eggplant mixture into large balls. Place on the lined baking sheet. Place the sheet with all the "meatballs" in the refrigerator for 20 minutes while you heat the oil.

Fill a large, heavy-bottomed skillet about 1/4 of the way up with vegetable oil. Heat oil over medium-high heat for about 10 minutes.

Remove the "meatballs" from the fridge, add four to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way.

Serve the "meatballs" with marinara sauce and your favorite pasta.

Makes 8 servings
Adapted from source: Sarcastic Cooking to The Mushroom Council