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EGGPLANT MEATBALLS

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5          ea        eggplant meatballs
1          oz        marinara sauce
5          gm       parmesan, grated
2          gm       parsley, chopped 

In the right fryer, fry meatballs until golden brown, remove and season with salt. On plate place marinara sauce in the middle and shape into a circle. Place 4 meatballs tightly together on the sauce and place the 5th meatball on top of the four. Garnish the meatballs with grated parmesan and chopped parlsey

PLATE – medium round SVB

EGGPLANT MEATBALLS

2500    gm       eggplant, peeled large dice
250      gm       vegan parmesan
250      gm       panko
33        gm       cilantro, fine chop
25        gm       parsley, fine chop
27        gm       olive oil
10        gm       salt 

METHOD

Mix eggplant with olive oil and roast on a parchment lined sheet tray at 350F for 30 minutes and reserve. Once cooled add eggplant and remaining ingredients in a robot coupe and blend until combined. Taste, adjust seasoning if needed. Portion 1 oz balls and use standard breading procedure. Store breaded meatballs in the freezer.

MARINARA SAUCE

200      gm       grapeseed oil
2500    gm       onions, medium dice
200      gm       garlic, minced
4          ea        tomato, san marzano whole peeled #10 can
100      gm       basil
100      gm       salt
15        gm       black pepper 

METHOD

In a pot caramelize onions in grapeseed oil until golden brown, add garlic and cook until fragrant. Blend tomatoes, add to pot with salt and black pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove from heat, add basil and blend with immersion blender. Taste, adjust seasoning if needed.