Eggplant Aubergine Meatballs
Transform your dinner table with these savory and satisfying Eggplant Aubergine Meatballs—an easy-to-make, plant-based twist on a classic favorite. These oven-baked meatballs are crafted from roasted eggplant, garlic, breadcrumbs, and a burst of fresh herbs like basil and parsley, delivering an irresistible combination of rich, smoky flavor and tender texture. Perfect for vegetarians and easily adaptable as a vegan option by swapping Parmesan for nutritional yeast and using a flax egg substitute, this recipe caters to a variety of dietary preferences. Serve these versatile bites smothered in marinara sauce over pasta, zucchini noodles, or even as a delicious appetizer. With just under an hour total prep and cook time, these wholesome and crowd-pleasing meatballs are bound to become a go-to meal for family dinners and special occasions alike.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese or nutritional yeast (for a vegan option)
- 0.25 cup fresh basil, chopped
- 0.25 cup fresh parsley, chopped
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red chili flakes (optional)
- 2 cups marinara sauce (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise, then place them cut-side down on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the eggplant halves and roast them in the preheated oven for 30 minutes or until the flesh is soft and tender.
Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh and discard the skins.
Place the roasted eggplant flesh in a fine-mesh sieve or cheesecloth and press out any excess moisture. This step is crucial to avoid soggy meatballs.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
In a mixing bowl, combine the squeezed eggplant flesh, sautéed garlic, breadcrumbs, Parmesan cheese (or nutritional yeast), chopped basil, chopped parsley, egg (or flax egg), salt, black pepper, and crushed red chili flakes if using.
Mix the ingredients well until they come together into a firm, moldable dough. If the mixture is too wet, add more breadcrumbs, 1 tablespoon at a time.
Form the mixture into approximately 12 golf-ball-sized meatballs and place them on a clean baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven at 375°F (190°C) for 20 minutes, turning them halfway through for even browning.
While the meatballs bake, warm the marinara sauce in a saucepan over medium heat.
Once the meatballs are golden brown and firm, remove them from the oven and let them cool for 5 minutes.
Serve the eggplant meatballs over pasta, zucchini noodles, or on their own with a generous ladle of marinara sauce. Garnish with additional fresh basil or grated Parmesan if desired.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 9609 mg | 418% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 56.4 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 3175 mg | 244% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3824 mg | 81% | |
*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.
