Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons [olive oil]
  • 1 pound eggplant rough chopped (one large eggplant)
  • 1/4 cup water
  • 1 small diced onion
  • 2 cloves crushed garlic
  • 1 cup [chickpeas]
  • 1/4 cup chopped[ walnuts]
  • 1 Egg
  • 1/4 cup parmesan cheese

Instruction

  • Prepare the ingredients: rough chop the eggplant into 1 to 1 1/2 inch chunks, mince the onions and garlic, grate the cheese, drain and rinse the chickpeas - set everything aside.
  • Add 1 tablespoon oil to a skillet and heat it over medium-high heat.  Once the oil is hot, add the eggplant chunks and water.
  • Cook the eggplant stirring occasionally for about 15 minutes until the eggplant becomes tender.
  • While the eggplant is cooking, pulse the chickpeas and walnuts in a food processor until they are the size of breadcrumbs.
  • Once the eggplant is cooked,  transfer it to the food processor with the walnuts and chickpeas.
  • Add the remaining oil to the skillet along with onions and garlic; cook them until they become translucent - about 5 minutes and add them to the food processor and blend them together.
  • Whisk an egg in a large bowl, and stir in the eggplant mixture along with the cheese - mix until everything is combined. 
  • Place the meatball mixture in the refrigerator for at least an hour, making it easier to form the meatballs.
  • Remove the mixture from the freezer, and pre-heat the oven to 400.
  • Roll the mixture into balls about 2 inches in size
  • Place the meatballs onto a baking sheet that's been lined with parchment paper and bake until browned - about 15 to 20 minutes.