Eggplant Albóndigas • St. Francis Winery & Vineyards

Ingredients

• Pair with 'Caro Santo'
• 7.5 lbs eggplant, roasted, scooped, pressed, and diced
• 2 ¼ cups panko crumbs
• 1 ½ cups ricotta
• 1 cup grated Manchego
• 6 eggs
• 1 cup Greek yogurt
• 2 tbsp oregano
• 2 tsp cumin
• 2 tsp sumac
• 1 tsp Hungarian paprika
• 2 tsp pimentón dulce
• 1 tsp coriander
• 1.5 tsp black pepper
• ¼ cup kosher salt
• Combine all ingredients in a large mixer with a paddle
• Paddle on speed two
• Mix until emulsified and tacky
• Chill
• Portion onto a roasting dish using a scoop or 1/4 cup measuring cup
• Cook at 350°F for approx. 18-20 minutes spinning once