Eggplant Meatballs Recipe
When you are in the mood for a good vegetarian meal, eggplant meatballs are sure to fit the bill.
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Servings: 6 people
Calories: 189kcal
Ingredients
- 4 cups Eggplant cubed
- ½ cup Parmesan Cheese grated
- 1 cup Parsley chopped
- 2 Eggs
- ¾ cup Bread Crumbs
- ¼ tsp Crushed Red Pepper
- 3 tbsp Olive Oil
- 3 Garlic Cloves minced
- 1 tbsp Water more if necessary
Instructions
- Heat the olive oil in a large saucepan with a lid over medium heat.
- Add the garlic and saute until fragrant.
- Stir in the eggplant, and add the water, cover the pan, lower heat to medium low.
- Stir every once in a while, and add water one tablespoon at a time if necessary.
- In a separate bowl, using your hands mix all the remaining ingredients.
- Remove eggplant from the heat and allow it to cool slightly.
- Add the eggplant to the bread crumb mixture and mix together. Refrigerate for 20 minutes.
- Preheat oven to 350ºF (175ºC).
- Shape into round meatball shapes and place on a baking tray.
- Bake for 30 minutes until starting to brown.
- Serve warm with marinara sauce.
Video
Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 262mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1024IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 2mg