Eggplant Aubergine Balls
Delight your taste buds with these flavorful Eggplant Aubergine Balls, a perfect vegetarian alternative to classic meatballs. Roasted eggplants are blended with Parmesan cheese, fresh parsley, breadcrumbs, and aromatic garlic to create irresistibly tender, golden-brown bites. Perfectly seasoned and pan-fried or baked to perfection, these eggplant balls are versatile and can be served as a delicious appetizer with marinara sauce, or paired with pasta for a satisfying main course. Quick to prepare and packed with wholesome ingredients, this dish is a must-try for eggplant lovers and a fantastic addition to any meal rotation.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 3 tablespoons Fresh parsley (chopped)
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Optional: Marinara sauce
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the eggplants, pierce them with a fork in several places, and place them on the lined baking sheet.
Roast the eggplants in the preheated oven for 30 minutes or until they are soft and wrinkled. Remove from the oven and allow to cool.
Once cool enough to handle, scoop out the flesh of the roasted eggplants and transfer it to a fine mesh sieve. Gently press to remove excess moisture.
Transfer the eggplant flesh to a large mixing bowl and mash it with a fork or potato masher until relatively smooth.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the garlic to the mashed eggplant mixture.
To the bowl, add breadcrumbs, Parmesan cheese, chopped parsley, beaten egg, salt, and black pepper. Mix until fully combined. The mixture should be firm enough to shape; if it’s too wet, add more breadcrumbs a tablespoon at a time.
Form the mixture into balls about 1.5 inches in diameter (you should get about 12-14 balls) and place them on a clean plate.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant balls and cook, turning frequently, until browned on all sides (about 6-8 minutes).
Alternatively, you can bake the eggplant balls. Place them on a parchment-lined baking sheet, lightly drizzle with olive oil, and bake at 375°F (190°C) for 20-25 minutes, turning them halfway through, until golden and firm.
Serve the eggplant aubergine balls warm with marinara sauce for dipping or tossed with your favorite pasta. Garnish with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 4583 mg | 199% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 40.8 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1543 mg | 119% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2555 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
