Eggplant-Mushroom (meatless)Balls - Best ever

Eggplant - Mushroom Balls

Ingredients

1 medium eggplant, peeled and chopped

8 oz mushrooms quartered

2 Tbsp olive oil

1/2 tsp EPICURE Sea Salt

1/4 tsp EPICURE Black Pepper

1 pkg EPICURE Crispy Crunchy Coating

1/2 C finely chopped cashews

1/2 C Parmesan cheese

1 egg - whisked

1-2 Tbsp fresh Cilantro (optional)

2 Tbsp tomato paste

1 Tbsp Low Sodium Soya Sauce

1 tsp EPICURE Minced Garlic

1/2 tsp EPICURE Chili Flakes and Garlic

CHIMICHURRI FINISHING SAUCE

2 Tbsp water

2 Tbsp vinegar

2 Tbsp EPICURE Chimichurri Mix

2 Tbsp olive oil

DIRECTIONS

Set the oven to 400 degrees.

Mix chopped eggplant and mushroom with 2 Tbsp oil. Season with salt and pepper and spread evenly on a lined sheet pan. Cook in oven for about 15 minutes. Cook till fork tender, once cooled transfer to a food processor and pulse until mixture resembles minced meat.

In a separate medium bowl, add crispy crunchy coating, cashews, cheese, egg, cilantro (optional), egg, tomato paste soya sauce, minced garlic and eggplant/mushroom mixture. Mix well. Chill for 5- 10 minutes.

Remove from fridge and using the 2 Tbsp Perfect Portion scoop, make into balls and place on lined baking sheet(makes about 20 balls).

Lightly mist or coat balls with oil using basting brush. Put in 400 degree oven and cook for about 18-20 minutes or until golden.

Chimichurri Finishing Sauce

While balls bake in oven, make sauce. Using a 1 cup Prep Bowl, add 2 Tbsp water, 2 Tbsp vinegar with 2 Tbsp Chimichurri mix. Mix will with silicone knife. Let sit for 5 minutes. Then add 2 Tbsp of olive oil, mix well, set aside to drizzle balls when done.

When balls come out of oven, sprinkle with Parmesan cheese and drizzle with Chimichurri.

These taste balls just may become your favourites :)