Eggplant Meat-Free Balls

Perfect topped with a homemade sauce and some Daiya! Yum!

1 medium-large eggplant, chopped

1 cup yellow onion, chopped

1 1/2 cups whole wheat breadcrumbs

1/4 cup nutritional yeast

1/4 cup, plus 4 tbsp olive oil

1/3 cup fresh basil, chopped

1/4 cup whole wheat flour for dusting

4 cloves garlic, minced

2 tbsp dried oregano

1 cayenne pepper, minced

1 tbsp sea salt

1/4 tsp black pepper

• Preheat oven to 375 degrees
• In a saucepan over medium heat, cook onions, garlic and cayenne pepper in 2 tbsp of olive oil for 5 minutes
• Then, add eggplant, basil, oregano, salt and black pepper and stir together
• Slowly, add 1/4 cup olive oil and continue stirring for 7-8 minutes, cooking until the eggplant is browning and mushy
• Remove from heat, transfer to a mixing bowl and chill in refrigerator for 30 minutes
• After 30 minutes, stir in nutritional yeast and breadcrumbs and then mix everything together (using your hands seems to be the best method to make sure everything is mushy and blended well)
• Form eggplant into golf-ball sized spheres and place onto baking sheets
•  Sprinkle with flour, then drizzle remaining 2 tbsp of olive oil over the balls
• Bake at 375 degrees for 30-35 minutes or until golden brown