Baked Eggplant Meatballs are a flavorful vegetarian twist on the classic meatball, made with roasted eggplant, breadcrumbs, garlic, and herbs. These tender, savory bites are baked until golden and pair perfectly with marinara sauce and pasta or served as appetizers. Packed with umami and satisfying texture, they’re a hearty meat-free alternative everyone will enjoy.
Baked Eggplant Meatballs
Ingredients
- 1 large black ovoid aubergine
- 1 cup breadcrumbs
- 5 leaves basil
- 5 leaves mint
- 1 sprig parsley
- 1 clove garlic
- 1 pinch cumin powder
- 1 pinch salt
- 5 tbsp extra-virgin olive oil
Instructions
- Start by washing the eggplant and removing the stem. Cut it into cubes.
- In a large frying pan, heat 4 tablespoons of oil, then when it is very hot, add the eggplant cubes, salt them, and cook them over high heat for about 10 minutes, turning them often.
- When they are tender, put out the fire and transfer them to a colander. Let them cool down, then press lightly with the back of a spoon to make sure they lose the water and excess oil. This way, you will need less breadcrumbs to form the eggplant meatballs, and they will be tastier. When they are cold, put them in a bowl.
- Add the chopped basil, mint, and parsley and a pinch of cumin, if you like. Peel the garlic and crush it with the appropriate tool directly in the bowl. Add about 1 cup (2.8 oz – 80 gr) of breadcrumbs.
- Mix, taste, and, if necessary, adjust the salt. Try to take a little dough to form the eggplant balls: if it is too soft, add a little more breadcrumbs. Form balls slightly larger than a walnut and crush them lightly.
- Roll them in the breadcrumbs on both sides. Arrange the eggplant meatballs on a baking tray lined with baking paper and sprinkle them with a drizzle of oil.
- Bake them in a preheated fan oven at 356°F (180°C) for about 15 minutes or until golden brown.
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