Description
Savory eggplant meatballs that are tender on the inside and lightly crisp on the outside, offering a delicious vegetarian alternative to traditional meatballs.
Ingredients
- 1 large eggplant, peeled and diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped parsley
- 1 cup marinara sauce (for serving)
Instructions
- Preheat oven to 200°C (400°F).
- Cook diced eggplant in a pan with olive oil until soft and tender, then let cool.
- Transfer eggplant to a bowl and mash slightly.
- Add garlic, breadcrumbs, Parmesan, egg, salt, pepper, oregano, and parsley. Mix well.
- Form mixture into small meatballs.
- Place on a lined baking tray.
- Bake for 20–25 minutes until golden and firm.
- Serve warm with marinara sauce.
Notes
- Make sure eggplant is fully cooked to avoid bitterness.
- Chill mixture if too soft to shape.
- You can pan-fry for a crispier texture.
- Serve with pasta or in a sandwich.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian