Eggplant Meatballs

It really is true: you can make "meat"balls out of eggplant, and dang they are good.

Eggplant meatballs - perfect for a vegetarian spaghetti dinner.

Photo by J W.

Eggplant meatballs - perfect for a vegetarian spaghetti dinner.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large eggplant

  • 1

    egg

  • cup parmesan cheese or romano cheese

  • 1

    teaspoon oregano

  • 1

    teaspoon basil

  • 1

    teaspoon garlic powder

  • 1

    teaspoon onion powder

  • Salt and pepper, to taste

  • 1

    cup breadcrumbs

Directions

Slice eggplant (no need to peel) and boil in water until soft. Put eggplant in blender or mash with a potato masher. Mix all ingredients together in a bowl. You may have to add more breadcrumbs depending upon the size of your eggplant to get the right consistency for forming meatballs. The mixture will be softer than what you are normally used to when making traditional meatballs, and I found that a small ice cream scoop makes easy work of forming the eggplant balls. Place on a generously olive oiled baking sheet about one inch apart and bake at 375°F until golden brown, about 40 to 60 minutes. Turn halfway through baking to ensure even browning.


Nutrition

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