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- Level
- medium
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 20
Ingredients
- ¼ cup
- olive oil
- 60 mL
- 2 lb
- unpeeled eggplant, diced into ½-inch pieces
- 1 kg
- ½ tsp
- salt
- 2.5 mL
- 1 pkg
- Cranberry Cinnamon Goat Cheese
- 113 g
- 2
- cloves garlic, minced
- 1 tbsp
- lemon juice
- 15 mL
- 1 ½ cups
- panko bread crumbs
- 360 mL
- 2 tsp
- chopped fresh thyme
- 10 mL
- 1 jar
- Panache Topper Tangy Red Pepper
- 1 tbsp
- chopped fresh parsley
- 15 mL
Directions
Step 1
Preheat the oven to 220ºC (425ºF). Line a large rimmed baking sheet with parchment paper.
Step 2
In a large bowl, toss diced eggplant with olive oil and salt. Transfer to the prepared baking sheet and arrange in a single layer.
Step 3
Roast, stirring once, until browned and very tender, about 35 mins. Remove from the oven and reduce temperature to 190ºC (375ºF).
Step 4
Carefully add eggplant to a bowl and let cool slightly. Mash until chunky-smooth and stir in cheese, garlic, lemon juice, Panko and thyme.
Step 5
Using a spoon and greased hands, roll the mixture into 20 balls.
Step 6
Place the “meat”balls on the same lined baking sheet. Bake, turning once, until browned, 18 to 20 mins. Let cool for 10 mins. Transfer to a platter and sprinkle with parsley. Serve with topper for dipping.
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