Eggplant “Meat"balls
by Crystal Hatch • featured in Meatless Meatballs 4 Ways
Inspired by theresacookinmykitchen.com
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
Shop ingredients with-
Calories
212
-
Fat
3g
-
Carbs
34g
-
Fiber
2g
-
Sugar
3g
-
Protein
8g
Estimated values based on one serving size.
Advertisement
Preparation
- 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.
- To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
- Preheat oven to 375°F (190°C).
- Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
- Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
- To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
- Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
Sophia Evripiotis
I doubled the recipe and used panko bread crumbs instead and they turned out amazing. I also used my own mix of spices.
2018-08-18T18:16:09Z Helpful (6) -
Laura Haugland
I can’t wait to make these again!mthey were wonderful. I used follow your heart dairy free vegan Parmesan cheese and flaxseed egg along with an extra quarter cup of Panko breadcrumbs. I also used dried parsley but only half the amount recommended in the recipe. I can’t wait to make these for my whole family.
2018-10-18T02:28:08Z Helpful (4) -
laurielou91
Taste like stuffing ! I liked it tho
2018-10-17T04:44:33Z Helpful (3) -
Buket Barzov
I used 2 eggplants, 2 eggs and my dough was softer so the shape of the meatballs wasn’t as good as on the recipe, the taste was amazing and this is an easy recipe for dinner. Try it :)
2019-06-09T16:08:45Z Helpful (2)
Related recipes
Mushroom “Meat”balls
Summertime Lentil Bolognese
Vegetable Dumpling Soup
Roasted Cauliflower And Curry Soup
Gobi Manchurian
Broccoli Bites
Advertisement
Advertisement