Nikki Dinki is a chef, TV host, cookbook author, blogger, recipe developer, professional voice over artist and terrace gardener living with her family in New York City. She cooks in a way called "Meat on the Side" which focuses on veggies, making them unique and the star of the plate. It's also the title of her terrific cookbook from St. Martin's Griffin.

In this episode, Nikki shares her one way ticket destination to ten years into the future. Plus, Nikki offers fantastic inspiration for "meat on the side" cooking.

Nikki is just one of the extraordinary guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they'd go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind.

Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Grammar Girl, Mignon Fogarty; Journalist-Humorist-Actor Mo Rocca; ; Bronx Borough President Ruben Diaz, Jr.; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more. 

This week on Sharp & Hot, Heritage Radio alum Allison Hamlin sits in for Chef Emily Peterson to speak with Nikki Dinki, author of Meat on the Side.

Nikki is a chef, TV host, cookbook author, blogger, radio host, recipe developer, professional voice over artist and terrace gardener. As the name of her new cookbook implies, she cooks mostly "Meat on the Side," which focuses on veggies, making them unique and the star of the plate.

Eggplant “Meatballs”

MAKES ABOUT FORTY 1-INCH BALLS

500 | FF

I make huge batches of these “meatballs” and use them with everything. Top any pasta with them, like Brussels Sprouts + Pear Carbonara (page 147) or Spaghetti Squash “Mac” and Cheese with Green Chilies (page 216); throw them on a hero roll with a bit of tomato or eggplant sauce and some grated Parmesan; toss them with Three-Onion Rice (page 216); or use them to make a salad heartier, like Escarole Salad with Pesto Dressing on page 74.

1 medium eggplant (about 1 pound)
3 tablespoons olive oil
10 ounces cremini mushrooms, coarsely chopped
1 small yellow onion, coarsely chopped
1 poblano chile, seeds and ribs removed, coarsely chopped
4 garlic cloves
1 teaspoon fresh thyme leaves
½ teaspoon fresh rosemary leaves
1½ cups panko bread crumbs
1 large egg
1½ teaspoons kosher salt

1. Preheat the oven to 450°F. Grease a clean baking sheet or line it with parchment paper. Cut the egg¬plant in half lengthwise and place, cut side up, on a rimmed baking sheet. Drizzle 1 tablespoon of the oil over the cut surfaces. When the oven is hot, bake the eggplants until tender to the touch, 25 to 30 minutes. Set the eggplants aside to cool, but leave the oven on.

2. Add the mushrooms, onion, poblano, garlic, thyme, and rosemary to a large food processor and pulse until finely chopped. Stir as necessary and do not overprocess; you want small pieces but not mush.

3. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Stir in the chopped vegetables and sauté until tender and any moisture they give off has evaporated, 7 to 10 minutes.

4. Meanwhile, using a soupspoon, scoop the flesh of the cooled eggplants into the food processor. Process until pureed; you should have about ¾ cup eggplant puree. When the vegetables in the skillet are cooked, stir the eggplant puree into them and mix well. Transfer the mixture to a large bowl.

5. When the mixture in the bowl is cool enough to handle, add the bread crumbs, egg, and salt to it and mix well until everything comes together. Pinch a walnut-size amount between your fingers and then roll it into a 1-inch ball; repeat until all the mixture is shaped into balls. Arrange the balls on the prepared bak¬ing sheet and bake in the still-heated oven until crisp and medium brown on the outside, 25 to 30 minutes.

6. Bake refrigerated balls at 400°F for 5 minutes and frozen balls for 10 minutes. Microwaving works, too, but gives you a softer texture.

FF
Serve these to your kids and after they gobble them up you will be in my debt forever. Because your kids just ate a ball of veggies, and they liked it! They will especially like them if you pair the “meat¬balls” with their favorite pasta and sauce. These “meatballs” are even great with mac and cheese! (I just made myself really hungry, gotta go . . . )

Fun with Nikki Dinki from 2015 talking about Junk Food Flip.
Check out her new book Meat On The Side Here --->http://amzn.to/1UecrBQ

Nikki Dinki is a chef, cookbook author and blogger. Nikki is best known as a contestant on the ninth season of the Food Network series Food Network Star and as the co-host of the Cooking Channel series Junk Food Flip.