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92% would make again

Eggplant “Meat"balls

Tasty Team

Ingredients

for 4 servings

  • 1 water, or cooking oil
  • 1 eggplant, cut into 1-in (2-cm) cubes
  • 1 water, or vegetable broth, as needed
  • 1 small onion, diced
  • 1 stalk celery
  • 3 cloves garlic, minced
  • 1 cup whole wheat breadcrumbs (115 g)
  • ¼ cup grated parmesan cheese (30 g)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Nutrition Info

  • Calories 307
  • Fat 5g
  • Carbs 52g
  • Fiber 6g
  • Sugar 10g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
  2. To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
  3. Preheat oven to 375°F (190°C).
  4. Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
  5. Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
  6. To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
  7. Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
  8. Bake for 20 minutes, or until golden, flipping halfway.
  9. Enjoy!

Ingredients

for 4 servings

  • 1 water, or cooking oil
  • 1 eggplant, cut into 1-in (2-cm) cubes
  • 1 water, or vegetable broth, as needed
  • 1 small onion, diced
  • 1 stalk celery
  • 3 cloves garlic, minced
  • 1 cup whole wheat breadcrumbs (115 g)
  • ¼ cup grated parmesan cheese (30 g)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Nutrition Info

  • Calories 307
  • Fat 5g
  • Carbs 52g
  • Fiber 6g
  • Sugar 10g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
  2. To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
  3. Preheat oven to 375°F (190°C).
  4. Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
  5. Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
  6. To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
  7. Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
  8. Bake for 20 minutes, or until golden, flipping halfway.
  9. Enjoy!

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