Eggplant is ready for harvest at the farm! Enjoy this tasty recipe from Belynda Chambers of Chambers Life.

A *Farm to Camp* *attendee enjoying the Super Eggplant Balls recipe!*

Ingredients

• 3 tablespoons olive oil

• 3 medium garlic cloves, minced

• 1 large eggplant, peeled and diced (3 +/- cups)

• 1/2 teaspoon dry oregano

• 1 tablespoon water

• 1 cup seasoned breadcrumbs

• 1/3 cup minced fresh parsley

• 2 eggs, beaten*

• 1/2 cup grated Parmesan cheese**

• Sea salt (1/4 teaspoon)

• Freshly ground back pepper (1/8 teaspoon)

• 1 cup canola or other high heat oil (See options below.)

Directions

Heat the olive oil in a skillet over medium heat. Add the garlic. Sauté for 1 minute. Add the eggplant, oregano, and water. Cook covered, stirring occasionally, until the eggplant is very soft, about 10 minutes. Remove from heat and spread the mixture on a plate to cool. When it is room temperature (about 10 minutes) add the remaining ingredients, except the 1 cup of oil. Mix thoroughly and form into 1 inch balls. Refrigerate these for an hour or overnight. (You can also freeze them to cook later).

Option 1: Heat the oil to about 350°F and fry the balls until golden brown. Drain on brown paper. (A kraft paper grocery bag is great). Then move to a paper-towel lined plate to drain further.

Option 2: Preheat oven to 325°F and place the balls on a parchment-line baking sheet. Spritz with oil if desired. Bake for 30 minutes, turning them after 20 minutes.

Serve with your favorite marina sauce as hors d’oeuvres or with pasta. Delicious tossed with pasta and fresh tomatoes and basil.

Vegan Alternatives: