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Meatless Eggplant "Meatballs"

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.

Meatless Meatballs


  • 1 tablespoon olive oil
  • 2 eggplants, skin on, cubed
  • 4 garlic cloves, minced
  • ½ onion, finely chopped
  • 1 egg
  • 1 bunch of flat leaf parsley
  • ½ cup bread crumbs

  • To taste:
  • Garlic powder
  • Onion powder
  • Salt and pepper


  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.
  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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