Eggplant Meatballs: 3 Savory Vegetarian Bites
Eggplant Meatballs are vegetarian baked meatballs made with roasted eggplant, breadcrumbs, garlic, herbs, and Parmesan cheese. They are tender inside with a lightly crisp exterior.
Ingredients
1 large eggplant cubed
2 tablespoons olive oil
1 small onion finely chopped
3 cloves garlic minced
1 cup breadcrumbs
½ cup grated Parmesan cheese
1 egg beaten
¼ cup chopped parsley
Salt and black pepper to taste
Instructions
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Preheat oven to 400°F or 200°C.
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Toss eggplant cubes with olive oil and salt and roast for 25 minutes.
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Mash roasted eggplant in a bowl until mostly smooth.
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Cook onion in a skillet until soft, then add garlic and cook briefly.
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Combine mashed eggplant, onion mixture, breadcrumbs, Parmesan, egg, parsley, salt, and pepper.
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Mix until a thick mixture forms.
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Shape into small meatballs and place on a baking sheet.
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Bake at 375°F or 190°C for 20 minutes, turning halfway through cooking.
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Serve warm with tomato sauce.
Notes
Roasting the eggplant before mixing improves flavor and helps the meatballs hold their shape.