Eggplant Balls

Preheat oven to 400°F.

On a large cookie sheet, combine eggplant, garlic, shallot, a pinch of salt, pepper, and olive oil. Roast for 30-40 minutes, until edges are browned. Once eggplant is removed from the oven, lower the temperature to 350°F.

In a food processor or blender combine roasted eggplant mixture with ½ cup of breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined.

Scrape down the sides of the blender and add the other ¼ cup of breadcrumbs. Continue to pulse until mixed. Avoid over-processing, when possible. When complete, the mixture should easily adhere into balls.

Form the eggplant and breadcrumb mixture into 1- or 2-inch balls, based on personal preference. Per eggplant, you should yield about 12-16 balls, depending on the size of the eggplant and balls.

Place balls on a large baking sheet and bake for 30 minutes, rotating halfway through.

Remove from the oven, top with marinara sauce. Serve immediately.