Eggplant Meatballs
Vegetarian eggplant meatballs are a great meatless alternative to traditional meatballs. Gluten-free, full of plant-based protein, and easy to make!
Eggplant Meatballs
Gluten-Free | Vegetarian
2-4 servings
Ingredients:
1 large eggplant, peeled, cut in half lengthwise
2 tbsp olive oil
1 can (15oz) cannellini or navy beans, mashed
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
3 garlic cloves, peeled, smashed
Salt & pepper, to taste
¾- 1 ½ cup Italian seasoned breadcrumbs or gluten free breadcrumbs
1 egg, beaten
Procedure:
Preheat oven to 375 degrees.
Prepare eggplant and lay on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake until tender (easily pierced with a fork) about 25-30 minutes. Meanwhile, mash the beans with a fork in a medium bowl. Add chopped parsley and basil.
Once eggplant is done cooking. Add to a food processor with garlic. Pulse until eggplant is mostly broken down into small pieces. Add to the bowl with mashed beans. Add egg and mix well. Season with a large pinch of salt & pepper. Then add breadcrumbs ¼ cup at a time until you reach a consistency where you can easily form a ball. It should be sticky yet firm enough to hold together. Shape into about 6-8 balls.
Line meatballs on parchment lined baking sheet. Spray or drizzle oil over each ball. Bake about 35 minutes or until golden on top and bottom. Enjoy with your favorite pasta!