Eggplant Koofteh

Ingredients

• 4 T Olive Oil
• 1 C Yellow Onion, diced
• 1 lb Eggplant, unpeeled, cut into 1” cubes
• ½ t Kosher Salt
• 2 Garlic Cloves, minced
• 2 C Panko
• ½ t Freshly Ground Black Pepper
• ¼ C Green Onion, minced (lightly packed)
• ¼ C Cilantro, chopped (loose measure, not packed)
• ¼ C Italian Parsley, chopped (loose measure, not packed)
• 1 T Fresh Mint, chopped
• 1 T Fresh Thyme Leaves
• ½ T Fresh Dill, chopped
• ½ t Turmeric
• 1 t Sweet Paprika
• pinch Freshly Grated Nutmeg
• 1 t Kosher Salt
• ½ t Freshly Ground Black Pepper
• 1 Large Egg, beaten
• 2 Prunes, roughly chopped
• 2 Dates, roughly chopped half inch

Instructions

1. 1 Heat A Large Pan Over Medium: Heat a large pan over medium heat. Add oil and onions, and fry, stirring often, until starting to brown, about 10 minutes. Remove the onions to a bowl, leaving the oil in the pan. Add the eggplant and sprinkle on the salt. Stir well. Cook the eggplant, stirring often, until tender, 5 - 8 minutes. Add the garlic and sauté until cooked but not browning, about 2 minutes. If the eggplant sticks at all, deglaze the pan with 1 T water. Add to the bowl with the onion, mix well, and let cool enough for handling.
2. 2 Preheat The Oven To 375°: Preheat the oven to 375°.
3. 3 Whisk The 1½ C Panko And: Whisk the 1½ C panko and all other ingredients, up to and including the turmeric, in a medium bowl. Add the cooled eggplant and onion, mixing well. Adjust the seasoning. Add the egg and mix well. Let sit for 5 minutes.
4. 4 Roll Some Mixture Into A 1½: Roll some mixture into a 1½ inch tight ball. If it is too loose, return to the mix and add more panko until it can form a tight ball. To finish the ball, tuck 2 pieces of prune and 2 pieces of date into the center. Place on a baking sheet and finish the rest. You should end up with a dozen or more balls.
5. 5 Bake For About 15- 20 Minutes: Bake for about 15- 20 minutes, or until browned and firm.