Eggplant (Aubergine) Meatballs 🍆🍝
Overview:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4
- Cuisine: Vegetable
- Keywords: Kosher, Weeknight, Oven, < 4 Hours, Easy, Inexpensive
- Rating: ⭐⭐⭐⭐⭐ (5/5)
Description:
These eggplant meatballs are a delightful compromise for when you’re craving the comforting satisfaction of meatballs without the heavy meat. They’re perfect for those cozy weeknights when you want something quick, easy, and packed with flavor. Sprinkled with a blend of Parmesan and Romano cheeses, seasoned with garlic and onion powders, these veggie-packed meatballs are sure to become a favorite in your household. Serve them over pasta or enjoy them on their own for a satisfying meal.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant |
| 2 | Eggs |
| 1/3 | cup Parmesan cheese |
| 1 | cup Romano cheese |
| 1 | tsp garlic powder |
| 1 | tsp onion powder |
| 1 | tsp black pepper |
| to taste | Sea salt |
| 1 | cup breadcrumbs |
Instructions:
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Prepare Eggplant: Begin by slicing the eggplant into rounds, then sprinkle them generously with salt. Allow them to sit for about 10 minutes to draw out excess water.
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Rinse and Dry: After 10 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels to remove the excess salt.
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Saute Eggplant: In a skillet over medium heat, add a splash of olive oil. Saute the eggplant slices with about 1/4 cup of water until they become soft and tender.
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Chop Finely: Once the eggplant is cooked through, remove it from the skillet and allow it to cool. Once cooled, chop the eggplant finely into small pieces.
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Mix Ingredients: In a large mixing bowl, combine the chopped eggplant with beaten eggs, Parmesan cheese, Romano cheese, garlic powder, onion powder, black pepper, and sea salt to taste. Mix until all ingredients are well combined.
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Add Breadcrumbs: Gradually add the breadcrumbs to the mixture, stirring until you achieve the desired consistency. The mixture should be firm enough to form into balls.
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Form Meatballs: Preheat your oven to 400°F (200°C). Grease a baking dish generously with olive oil. Take portions of the eggplant mixture and roll them into balls, arranging them evenly in the prepared baking dish, about 1 inch apart.
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Bake: Place the baking dish in the preheated oven and bake the eggplant meatballs until they are golden brown and cooked through, approximately 40-60 minutes. Remember to turn the meatballs halfway through the baking time to ensure even browning.
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Serve: Once the meatballs are cooked to perfection, remove them from the oven and let them cool for a few minutes before serving. Enjoy these delicious eggplant meatballs over your favorite pasta or as a standalone dish.
Nutritional Information (Per Serving):
- Calories: 215.8
- Fat: 6.5g
- Saturated Fat: 2.6g
- Cholesterol: 100.3mg
- Sodium: 364.1mg
- Carbohydrates: 28.8g
- Fiber: 6g
- Sugar: 5.1g
- Protein: 11.5g
Tips:
- Make sure to choose a firm and fresh eggplant for the best results.
- Adjust the seasoning according to your taste preferences.
- Serve these eggplant meatballs with your favorite marinara sauce or a simple tomato basil sauce for extra flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
These eggplant meatballs are not only delicious and satisfying but also a healthier alternative to traditional meatballs. Give them a try for your next dinner and delight your taste buds with this flavorful vegetarian dish!
