Eggplant Meatballs needs tweaking
Tried a recipe from Food Network Mag. Jan/Feb '15. Was called Eggplant Meatballs with Marinara Sauce.
It certainly has potential but I didn't find it very good as in not enough texture. When I think of meatballs I think of biting into a ball of ground meat. These were very disapointing but the flavour was there, just not the texture.
Does anyone have any suggestions?
My first notes after tasting were:-
Entire eggplant was baked in the oven first as they wanted it to completely collapse, then scoop out flesh. Think it would be better to under cook as the then pieces would have a bit of body but still finish in the final baking.
Use "real" breadcrumbs. At first I really liked the idea of using 'Panko' instead of 'regular' crumbs - as again, there would be more body. But they just melted into the eggplant and still no texture.
Be very careful as to the amount of salt added, the cheese has plenty.
Be sure to "turn" while baking. They bake for 20 minutes but mine only 'browned' on the bottoms. Very disappointing.
The marinara sauce definitely helps with the overall taste.
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.