Meatless Eggplant “MeatBalls”

Meatless Eggplant balls recipe

With purple being the new color of health foods, we’re celebrating! These meatless eggplant “meatballs” are savory, a little smoky, and light. Try them over pasta with a little Parmesan cheese, or in a pita pocket with Greek tzatziki sauce.

INGREDIENTS

1 tbsp olive oil
2 eggplants, skin on, cubed
4 garlic cloves, minced
1/2 onion, finely chopped
1 egg
1 bunch of flat leaf parsley
1/2 c bread crumbs
To taste:
Garlic powder
Onion powder
Salt and pepper

DIRECTIONS

1. Preheat oven to 350°F.
2. Sauté garlic in olive oil over medium heat for about 30 seconds.
3. Add eggplant and sauté until soft, about 5 minutes.
4. Add all ingredients to food processor and pulse and mixed. Do not purée.

eggplant balls recipe

5. Line baking sheet with parchment paper and make eggplant mixture into balls.
6. Place on sheet and bake for 10 minutes, then roll over and bake for 10 minutes more.
7. Place under broiler until crispy, another 5 to 10 minutes.

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