Vegetarian Eggplant Meatballs

Vegetarian Eggplant Meatballs
  • 3 tablespoons olive oil, or more as needed
  • 1 onion, minced
  • 6 cloves garlic, minced, or more to taste
  • 1 eggplant, peeled and cubed
  • 10 leaves fresh basil, chopped
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and ground black pepper to taste
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs


  1. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat(R)).
  3. Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.
  4. Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.

04/05/2018
Vegetarian Eggplant Meatballs, recipe PT15M PT1H 5 455 calories

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