Here’s a delicious and hearty Eggplant Meatballs recipe — perfect as a vegetarian main or appetizer. They’re tender, flavorful, and great with pasta, in a sub, or on their own with marinara sauce! 🍆🍝
🍆 Eggplant Meatballs (Vegetarian “Meatballs”)
🧂 Ingredients (makes about 15 balls):
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1 large eggplant (about 500–600 g), peeled and diced
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2 tbsp olive oil
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2 cloves garlic, minced
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1/2 cup breadcrumbs (more if needed)
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1/4 cup grated Parmesan (or nutritional yeast for vegan)
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1 egg (or flax egg for vegan: 1 tbsp ground flax + 2.5 tbsp water)
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1/4 cup chopped fresh parsley or basil
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1 tsp dried oregano
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Salt & pepper to taste
👨🍳 Instructions:
1. Cook the eggplant:
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Heat olive oil in a pan. Add the diced eggplant and cook over medium heat, stirring, for 8–10 minutes until soft and browned.
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Add garlic in the last 2 minutes.
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Let cool slightly, then transfer to a food processor and pulse until finely chopped (not pureed).
2. Make the mixture:
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In a large bowl, combine eggplant, breadcrumbs, Parmesan, egg, herbs, oregano, salt, and pepper.
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Mix until it holds together. Add more breadcrumbs if it feels too wet.
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Chill for 15–30 minutes (optional but helps with shaping).
3. Form the balls:
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Preheat oven to 200°C (400°F).
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Roll the mixture into small balls and place on a baking sheet lined with parchment paper.
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Lightly brush or spray with olive oil.
4. Bake:
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Bake for 20–25 minutes, turning halfway, until golden and firm.
🍽️ Serving ideas:
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With spaghetti + marinara
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In a sub sandwich with melted mozzarella
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Over zucchini noodles or with a side of roasted veggies
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As an appetizer with toothpicks and dipping sauce
💡 Tips:
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You can also pan-fry or air-fry them for a crispier exterior.
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Want more protein? Add some finely chopped nuts, lentils, or cooked quinoa to the mix.
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For a cheesy version, stuff with a cube of mozzarella before baking.
Let me know if you’d like a vegan, gluten-free, or spicy twist!