Eggplant Meatballs

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Eggplant meatballs are a delicious vegetarian alternative to traditional meatballs. They are full of flavor, tender and pair perfectly with marinara sauce.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Italian / American

Diet: Halal, Vegan, Vegetarian

Servings: (1.5-inch) meatballs

Calories: 64kcal

Author: Amira

Ingredients

1.5 pounds eggplant (660g)
2 Tablespoons olive oil
2 cloves garlic minced, (about 2 teaspoon / 6g)
½ cup water
1 teaspoon coarse kosher salt
2 large eggs
1 ⅓ cup bread crumbs
1 cup grated Romano cheese 100g
1 teaspoon Italian seasoning
¼ cup fresh Basil chopped (16g)
½ teaspoon black pepper

Optional for serving:

1 (24 oz) jar marinara sauce , optional (680g)
Extra Romano cheese
Ricotta
Fresh parsley chopped (for garnish)

Instructions

Cut off the top and remove any leaves. Slice the eggplant in half lengthwise, cut into strips and then into 1-inch cubes.
In a large saucepan or dutch oven, heat olive oil over medium heat. Add in minced garlic and salt. Lightly sauté until the garlic is fragrant.
Add the cubed eggplant and mix into the garlic and salt. Add water. Cover and steam for 10–12 minutes until soft, stirring halfway through and adding water (¼ cup more) if needed. Do not let the eggplant scorch or burn.
Once tender, drain excess water and transfer to a large bowl to cool slightly. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Once the eggplant is cool enough to the touch, drain any additional liquid from the eggplant and add back into the large bowl.
Lightly beat the eggs and add into the cooked eggplant along with the chopped basil, Italian seasoning, pepper, Romano cheese, and half of the breadcrumbs.
Mix together. If the mixture feels sticky, add the remaining breadcrumbs, ¼ at a time until it holds its shape when you squeeze it into a ball.
Scoop 1–2 tablespoons of the mixture and roll into balls. Place them on the prepared baking sheet. I used a 2 Tablespoon scooper for more uniform meatballs.
Bake in the oven for about 15 to 20 minutes or until lightly brown.
To serve: Warm marinara sauce and serve the eggplant meatballs alongside it. Top with a dollop of ricotta, and a sprinkle of Romano and fresh parsley.

Notes

Avoid overcooking. The eggplant should steam and soften, not fry.
Be sure to drain out excess water after steaming the eggplant. The eggplant will retain water and if there is too much of it, the meatballs will not hold their shape and be soggy.
Different brands of bread crumbs absorption varies by brand. Add gradually until the mixture feels soft but not wet and sticky.
If you prefer you can roast the eggplant in the oven instead of steaming. Lay the cubes on parchment paper on a baking sheet and roast until tender. About 20 to 25 minutes at 400°F.
If the meatballs are falling apart, you may want to let the eggplant meatball mixture rest for about 10 minutes which will allow the breadcrumbs to absorb the liquid.
Want a crispier finish? Bake, then broil for 1–2 minutes before serving

Nutrition