Eggplant Meatballs
Eggplant meatballs are a fun, veggie-packed twist on a classic favorite, offering a delicious way to incorporate more plant-based meals into your diet.
Ingredients
Main Ingredients
- 1 large eggplant Scoop out the flesh.
- 1 cup breadcrumbs Use gluten-free for a gluten-free option.
- ½ cup grated Parmesan cheese Can substitute with mozzarella or other cheeses.
- ¼ cup chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano Experiment with herbs based on preferences.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg For vegan option, substitute with flax egg.
- Olive oil for frying Can bake instead of frying.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the eggplant in half lengthwise and scoop out the flesh. Place the flesh on a baking sheet and roast for 20 minutes until soft.
- In a bowl, mash the roasted eggplant and mix in the breadcrumbs, Parmesan, parsley, garlic, oregano, salt, pepper, and egg.
- Form the mixture into small meatballs.
Cooking
- Heat olive oil in a skillet over medium heat and cook the meatballs until golden brown on all sides.
Notes
Perfect on top of pasta or in a sub sandwich. Store leftovers in an airtight container for up to three days or freeze for up to three months. Make sure to thoroughly roast the eggplant for the best flavor and texture.