These spicy vegan eggplant balls make for fabulous party fare.
Iím always on the lookout for tasty and unusual eggplant recipes, so this recipe for hoisin eggplant balls from The Vegetarian Meat and Potatoes Cookbook immediately caught my eye. As party food goes, itís reasonably low prep. Itís also well suited to eating with a toothpick, making this particular eggplant recipe even more perfect for party planning.
What you need:
1 large eggplant, 3 halved garlic cloves, Ĺ cup of ground peanuts, ľ cup tahini, 2 tbsp minced fresh parsley, freshly ground salt and pepper, roughly ĺ cup dry bread crumbs, peanut oil for baking or frying and 3 tbsp of hoisin sauce.
What you do:
Preheat your oven to 400 degrees Fahrenheit. Cut six slit into your washed eggplant and place a garlic clove half in each opening. Bake for 45 minutes on a lightly-oiled jelly roll pan until soft. Remove the eggplant for cooling and reduce the oven temperature to 375 degrees if you plan on baking your batch of eggplant balls. Cut the cooked eggplant in half and scrape the pulp out of the inside. Squeeze thoroughly to remove any extra liquid, and mix in a bowl with tahini, parsley, ground peanuts, salt and pepper.
Blend thoroughly and add enough of the bread crumbs to hold the mixture together when shaped into meatball-sized num nums. Shape into balls and coat with the remaining bread crumbs. Bake until firm and browned, or about 20 minutes. Place the eggplant balls in a bowl and toss to coat with hoisin sauce.
You can also opt to fry the eggplant balls in a skillet using about ľ inch of hot peanut oil over a medium high heat until brown on all sides, which should take two-four minutes.
Pairing suggestions: This vegan cocktail party appetizer would pair well with other fun and casual party foods such as roasted chick peas, veggie bruschetta or even shrimp toast if youíre having a mixed crowd.
Photo Credit: Chichacha