Hoisin Eggplant Balls

Hoisin Eggplant Balls

hoisin eggplant balls

From November 8, 2005:  I made these last night and they were fabulous.  Great appetizers for Thanksgiving and all the parties that are coming up.  I squirted a bit more hoisin sauce decoratively on the serving plate for fun.

I added an additional step when preparing this recipe….I chopped the eggplant pulp after squeezing out the excess liquid because it was kind of stringy (perhaps I didn’t bake the eggplant long enough).  Don’t forget to scrape the garlic in with the egglant pulp. 🙂

Hoisin Eggplant Balls

1 large eggplant
3 cloves garlic, halved lengthwise
1/2 cup ground peanuts
1/4 cup tahini
2 T. fresh parsley, minced
salt and pepper
3/4 cup dry bread crumbs (or more as needed)
3 T. hoisin sauce

Preheat oven to 400 degrees.  Cut 6 slits into the eggplant and place a piece of garlic in each slit.  Place eggplant on lightly oiled baking sheet and bake until soft, about 45 minutes.  Reduce oven temperature to 375 degrees if you plan on baking the eggplant balls.

Halve the cooked eggplant and scrape out the pulp.  Squeeze the pulp between the palms of your hands to remove excess liquid.  Place pulp in a bowl.  Add the ground peanuts, tahini, parsley, salt, and pepper.  Blend well.  Add just enough bread crumbs to hold mixture together when shaped into balls.  Roll the mixture into 1 – 1 1/2 inch balls and coat with bread crumbs.

Bake eggplant balls on lightly oiled baking sheet until browned and firm, about 20 minutes.  OR  Fry eggplant balls in batches in 1/4 inch hot oil over medium-high until browned on all sides, about 2 – 4 minutes.  Drain on paper towels.

Place eggplant balls in a bowl with hoisin sauce and stir gently to coat. Skewer with toothpicks and serve at once.

Recipe source:  The Meat and Potatoes Vegetarian Cookbook by Robin Robertson (Harvard Common Press, 2002).

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