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Vegetarian Eggplant Meatballs

Rated as 4.33 out of 5 Stars
2

"Vegetarian meatballs browned in the oven. Use with spaghetti, in bombers, and all by themselves!"
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Ingredients

1 h 15 m servings 133
Original recipe yields 6 servings (18 balls)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Substitute 1 tablespoon dried basil for fresh, if desired.
  • Italian seasoning or sausage seasoning can replace the thyme and oregano, if desired.

Nutrition Facts


Per Serving: 133 calories; 8.5 13.7 3.9 4 141 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made these tonight with a few changes in the preparation. The recipe doesn't state eggplant size, mine was almost a pound. I chose not to peel my eggplant, but the skins did look like burnt ...

Most helpful critical review

Meh. Texture came out spongy, not like meatballs and not particularly good to chew. Taste was not bad, thanks to doubling the herbs and adding about a tablespoon of tomato paste. I made these b...

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I made these tonight with a few changes in the preparation. The recipe doesn't state eggplant size, mine was almost a pound. I chose not to peel my eggplant, but the skins did look like burnt ...

I had originally planned on making spaghetti and real meatballs but since my guest was a vegetarian that obviously wouldn't work out so i chose these and they were pretty fantastic. I added one...

Came out great! Made some sauce over top of it with some Parmesan shavings and was delicious!

Meh. Texture came out spongy, not like meatballs and not particularly good to chew. Taste was not bad, thanks to doubling the herbs and adding about a tablespoon of tomato paste. I made these b...

Easy to make. I've mad enough them twice, the second time using a food processor which came out better. Used them both in pasta and on a skewer as an appetizer. Very tasty.

Very tasty! Served them with spaghetti sauce and they were delicious. I had a medium sized eggplant and it made 8 balls. The only change I made was to put the cubed eggplant in the food proce...

I soaked the eggplant in salt water and squeezed the salt water out before frying.

Followed the recipe and these turned out great! Once they're baked they look and feel like regular meatballs. Great with bolognese sauce and spaghetti. A vegetarian lifesaver!

Excellent. Will make again, my family loved it!!