Vegetarian Eggplant Meatballs

I had an eggplant in the fridge I needed to cook before leaving on a trip for a week, and I found this recipe for eggplant meatballs, and they were delicious! I updated it with herbs from my balcony garden. Makes 12-18 meatballs (19 points in whole recipe)

3 T olive oil
3 cloves minced garlic
4 c cubed eggplant, with skin (about 14 oz, a smallish eggplant)
1 T water
1/2 c parmesan cheese (I used the kind you shake out of a jar and it worked just fine)
1 T each chopped fresh rosemary, thyme and oregano (the original recipe called for 1 c chopped parsley instead)
2 eggs, beaten
3/4 c dried bread crumbs (I used panko)
1/2 t salt

Saute the garlic briefly in the oil over medium heat. Add eggplant and saute, letting the eggplant brown slightly.

Then add the water, lower heat to low and cover to steam the eggplant for 20-25 minutes, stirring occasionally. It will seem like there’s not enough water, but the eggplant gives off moisture as it cooks, especially the softer it gets. It’s done when it’s all really nice and mushy, no firm bits remaining.

Cool the cooked eggplant and combine with all the other ingredients. Shape into meatballs and place on a baking sheet. Cook at 350 for 30 minutes.

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