Craving comfort food without the guilt? Try our Eggplant (Aubergine) Meatballs—packed with fiber, vitamins, and a deliciously savory twist that’s as good for your body as it is for your taste buds!
Image source: AI-generated
Makes: ~12 balls
Prep Time: 20 mins (+ 10 mins salting) | Bake Time: 40-60 mins
Ingredients
- 1 large eggplant, sliced ½-inch thick
- 2 eggs, beaten
- ⅓ cup grated Parmesan or Romano cheese
- 1 tsp Italian herbs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp sea salt (+ extra for salting eggplant)
- 1 cup breadcrumbs (Italian-style for extra flavor)
- Olive oil, for baking
Directions
1. Prep Eggplant
- Salt & Drain:
- Arrange eggplant slices on a tray; sprinkle with salt. Let sit 10 mins to draw out bitterness.
- Rinse and pat very dry with paper towels.
- Cook:
- In a skillet, sauté eggplant with 1 tbsp olive oil + ¼ cup water over medium heat until tender (~8 mins).
- Chop finely; let cool.
2. Make Mixture
- In a bowl, mix cooled eggplant, eggs, cheese, herbs, garlic powder, onion powder, pepper, and salt.
- Stir in breadcrumbs until mixture holds shape (add more if too wet).
3. Bake
- Preheat oven to 400°F (200°C). Generously oil a baking sheet.
- Form into 1.5-inch balls; place on sheet.
- Bake 40-60 mins, flipping halfway, until golden and crisp.
Serving Tips
- Dipping Sauce: Marinara or garlic aioli.
- Meal Prep: Freeze unbaked balls; bake from frozen (+10 mins).
Crispy outside, tender inside—great appetizer or meatless main! 🍆✨
For gluten-free: Use GF breadcrumbs or crushed pork rinds.
