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My review
Vegetarian Eggplant Meatballs
Beaner
"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 calsOriginal recipe yields 6 servings (18 balls)
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat(R)).
- Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.
- 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 g fat; 13.7 g carbohydrates; 3.9 g protein; 4 mg cholesterol; 141 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
9/23/2015
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
1/1/2018
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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9/23/2015
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 ...
2/15/2015
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...
9/27/2015
Came out great! Made some sauce over top of it with some Parmesan shavings and was delicious!
1/1/2018
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...
1/26/2017
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.
10/16/2017
I soaked the eggplant in salt water and squeezed the salt water out before frying.
1/14/2017
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!