Hello first-timers, welcome back.  Did you get your local Newspaper yesterday?  I hope so. The closer we get to the holidays the more savings you can get. This is also a great time to use any of your rewards that you have been saving up all year. If you do not have one, it is not too late to get one from your local stores. (Kroger’s, Giant Eagle, Targets, and many others)

Well, today is Meatless Monday.  I will be posting an amazing dish using a fabulous fruit.  It is the Egg Plant.  Yes! The eggplant is a fruit. 

WORD OF THE DAY:  EGGPLANT.

The eggplant is the common name that The United States refer to. However, it is call brinjal in other countries such as Southeast Asia, South Asia, and South Africa.

The eggplant is related to both the tomato and potato.  The egg-shaped glossy fruit is white or purple on the outside, and is white on the inside.  Once the fruit is cut open it quickly turns brown.  When cooking the eggplant it is suggested to salt it and rinse it because it will produce a bitter taste.  It can also be used several ways. It can be stuffed, grilled, baked, roasted, and stewed.

The health benefits; the eggplant has iron, calcium and other mineral that is essential nutrients that the body needs daily.  It also contains certain phyto nutrients. This nutrient will help improve blood circulation and nourish the brain.

 (This is found in the skin of the eggplant).  It has also been known to help with colon cancer, and it helps to protect the digestive tract. It also helps to control and manage diabetes.

RECIPE OF THE DAY:  EGGPLANT MEAT BALLS,

EQUIPMENT NEEDED:  Cast iron skillet, boiling pot with lid, bowels (plates) for ingredients, spatula, food processor, and large rectangular baking dish

INGREDIENTS: 2 Large eggplants, (peel and cut them into quarters or dice with the skin on), 4 slices of day old bread, 1-2 eggs, ½ Cup of Parmesan cheese, plus ¼ Cup of Parmesan cheese (shredded), 2 cloves of garlic, finely minced, 1 bunch of fresh Italian parsley if you don’t have fresh, use dry (about ¼ Cup full), ½ Cup fresh bread crumbs, 1 Cup of extra virgin olive oil, for frying.

1.     Gather Mise En Place

2.     Bring 6 quarts of water to boil and add 2 TBS of salt. Add the eggplant and boil about 10 minutes. While eggplant is cooking, dip the bread in the water and remove, squeezing all the excess water out, set aside.

3.     Drain the eggplant well. When eggplant is cool enough to handle, add to the food processor. Add the soaked bread, 1 egg and pulse until it forms a paste like. (add more egg if necessary)

4.     Add ½ Cup cheese, garlic, and parsley and continue to pulse until a smooth dry mixture is formed. (DO NOT OVER PROCESS )

5.     Turn the mixture into a mixing bowl

6.     Place the bread crumbs on a large working plate. Use hands to form a small ball about 1/2 diameter from the mixture. Working quickly to roll the ball in the bread crumbs.

7.     Place each ball on a holding rack, and place in refrigerator for 20 minutes until it becomes firm.

8.     Add oil to a heavy bottom cast iron skillet, on medium- high heat.

9.     Cook eggplant balls in oil for 6-7 minutes, until it floats to the top of the oil, and is dark golden brown. (Only cook a few balls at a time.

10.            Remove balls from oil and place on a plate with paper towels to drain excess oil.

11.            Sprinkle with remaining cheese

Eggplant meatballs can be paired with whole wheat pasta, and marinara sauce.