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Eggplant Meatballs

Transform humble ingredients into delightful Eggplant Meatballs that are healthy and versatile, perfect for family dinners or lunch leftovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant Look for a plump, glossy one for authentic taste. Zucchini can be a substitute.
  • 1 cup breadcrumbs Gluten-free breadcrumbs or ground oats can be used as substitutes.
  • 1/2 cup Parmesan cheese Nutritional yeast can be used for a vegan option.
  • 1/4 cup parsley Fresh herbs like basil or cilantro can substitute.
  • 2 cloves garlic Mince fresh garlic; garlic powder can be used in a pinch.
  • 1 large egg Flaxseed meal mixed with water can be a vegan alternative.
  • to taste salt and pepper Essential seasonings.
  • 2 tablespoons oil Olive oil is preferred, but any neutral oil works.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplant in half and scoop out the flesh.
  3. Bake the eggplant halves for about 30 minutes until soft.
  4. In a bowl, mix the eggplant flesh with breadcrumbs, Parmesan, parsley, garlic, and egg. Season with salt and pepper.
  5. Form the mixture into balls.
Cooking
  1. Heat oil in a pan and fry the meatballs until golden brown.
  2. Serve with your favorite sauce.

Notes

Let the meatballs cool before transferring to an airtight container for storage, lasting 3-4 days in the refrigerator. They can also be frozen for longer storage.