Eggplant and Porcini Mushroom "Meatballs" – Recipes – Cantina Mesa

Ingredients

• 1 medium eggplant, skin on, chopped into 1-inch pieces
• 1 cup canned white beans
• 1 cup Italian-style breadcrumbs or Panko
• 1 clove garlic, chopped
• 1 egg, beaten
• 0.35 oz dried porcini mushrooms + ½ cup warm water to reconstitute
• ¼ cup reserved porcini mushroom water, once reconstituted
• ¼ cup pecorino romano cheese, grated
• Cooking spray
• ¼ cup flat leaf parsley, chopped
• ¼ cup basil, chopped
• 1 tbsp extra virgin olive oil
• Sea salt and freshly ground pepper to taste
• * Favorite tomato sauce, optional