Eggplant Meatballs

About recipe

Did you know eggplants are technically fruit not vegetables? Eggplants come in many shapes, sizes, and colors: from lavender to green and even white.

Eggplants are bitter when raw, but develop a savory and complex flavor when cooked. This makes eggplant the perfect substitute for meat when making meatballs. Enjoy Eggplant Meatballs in sauce, over pasta or sauteed vegetables, in a sandwich, or as an appetizer!

Eggplant meatballs

Ingredients (serves 6)

1/2 tablespoon olive oil
1/4 cup water
1 medium/large unpeeled eggplant, cut into 1” pieces
Salt, to taste
Black pepper, to taste
2 garlic cloves, minced
2 tablespoons fresh basil, chopped (or 2 teaspoon dried)
1/2 teaspoon dried oregano
1 1/2 cups breadcrumbs
1 large egg, beaten
2 ounces grated Parmesan Cheese
1 tablespoon fresh flat-leaf parsley, chopped (or 1 teaspoon dried)


  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  2. Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot, add the eggplant and 1/4 cup water. Cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  3. Transfer to a bowl and add bread crumbs, beaten egg, cheese, parsley, garlic, oregano, and chopped basil. Season with salt and pepper.
  4. Form the eggplant mixture into 24 balls about 1 ounce each, rolling tightly, and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.

• Enjoy in sauce with ricotta cheese.
• Serve over zucchini noodles or other veggies
• Try in a sandwich.

Nutritional information

This information is per serving.

  • Calories190
  • Total fat6 g
  • Saturated fat2 g
  • Cholesterol40 mg
  • Protein9 g
  • Sodium330 mg
  • Postassium0.25 g
  • Fiber5 g
  • Total Carbohydrate25 g
  • Sugars5 g
  • Calcium0.15 g
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