Eggplant Meatballs

Delicious on its own, or with pasta or polenta
KOSHER
PESCATARIAN
VEGAN
VEGETARIAN
Recipe Author: Tricia,
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Active: 1HRS, MINS
Total: 1HRS, 15MINS
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4 People
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Nutrition Facts (Per Serving)

Total Calories (per serving): 425.7, %DV: 21.3
Protein
17.8g
35.6%
Fat
12.6g
19.5%
Carbs
64g
21.3%
Fiber
14.4g
57.7%

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Eggplant Meatballs
Nutrition Facts (per serving), servings ~4
Total Calories (per serving): 425.7, %DV: 21.3

Protein
17.8g
35.6%
Fat
12.6g
19.5%
Carbs
64g
21.3%
Fiber
14.4g
57.7%
Cholesterol
0mg
0%
Sodium
506.4mg
21.1%
Calcium
212.1mg
21.2%
Magnesium
141.8mg
33.8%
Potassium
1484.2mg
31.6%
Iron
8mg
44.3%
Zinc
2.7mg
24.5%
Phosphorus
253.2mg
36.2%
Vitamin A
30.5æg
3.4%
Vitamin B1
0.6mg
46.7%
Vitamin B1
0.3mg
21.5%
Vitamin B1
3.5mg
21.8%
Vitamin B6
0.4mg
30.5%
Vitamin B12
0.1æg
3.9%
Vitamin C
14.1æg
15.7%
Vitamin D
0æg
0%
Vitamin E
3mg
19.9%
Vitamin K
80.3æg
66.9%
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Ingredients
    • 3 Tablespoons (Tbsp) OLIVE OIL
    • 1 Pounds (lbs) EGGPLANT, unpeeled, cubed
    • 1 ONION DICE
    • 1 Tablespoons (Tbsp) CLOVES minced
    • 1 Cups (cu) WHITE BEANS, cooked or canned
    • 1/4 Cups (cu) PARSLEY, chopped
    • 1 Cups (cu) BREAD CRUMBS
    • pinch CHILI FLAKES
    • 1 Cups (cu) TOMATO SAUCE
Directions
  • 1. Heat the oven to 375°F. use 1 tablespoon olive oil to grease a large rimmed baking sheet.
  • Put 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the eggplant and 1 ⁄ 4 cup water.
  • Sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes.
  • Transfer the eggplant to the bowl of a food processor.
  • 2. Add the remaining 1 tablespoon oil to the pan along with the onion and garlic and return to the heat. Cook, stirring frequently, until they’re soft and translucent, 3 to 5 minutes.
  • Meanwhile, drain the beans; if using canned, rinse them before draining. add the beans and parsley to the work bowl with the eggplant and pulse until well combined and chopped, but not pureed.
  • 3. Toss the eggplant mixture with the onion and garlic, then add the breadcrumbs and red chili flakes if you’re using them.
  • Taste and adjust the seasoning.
  • Roll the mixture into 12 balls about 2 inches in diameter; transfer them to the prepared pan. bake, undisturbed, until they’re firm and well browned, 25 to 30 minutes.
  • 4. Meanwhile, warm the tomato sauce. serve the meatballs hot or at room temperature along with the tomato sauce.

BREAD CRUMBSNo options.

CHILI FLAKESNo options.

CLOVESNo options.

EGGPLANT UNNo options.

OLIVE OILNo options.

ONION DICENo options.

PARSLEYNo options.

TOMATO SAUCENo options.

WHITE BEANSNo options.

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