Eggplant Meatballs

Whether you're a vegetarian looking for a flavor-packed option or simply looking to add some variety to your dinner rotation, these eggplant meatballs are a must-try recipe.

Time to read: 3 mins | Time to make: 50 min | Yields: 4 servings

Ingredients

• 2 tablespoons olive oil

• 1 lb (450 g) eggplant, unpeeled, cut into cubes no larger than 1 inch

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 onion, chopped

• 3  garlic cloves, minced

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 teaspoon smoked paprika

• 1 teaspoon red chili flakes (optional)

• 1 cup (250 g) cooked or canned white beans, drained and rinsed

• 1/4 cup fresh parsley, chopped

• 1/2 cup (60 g) oat flour

  Serving:

  2 cups any tomato sauce

Method

1. Heat the oven to 375°F (190°C) and line the baking sheet with parchment paper. 

2. Put 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the eggplant. Sprinkle with the salt and pepper and cook, occasionally stirring, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes. Transfer the eggplant to the bowl of a food processor.

3. Add 1 tablespoon oil to the pan along with the onion and return to the heat. Cook, frequently stirring, until they’re soft and translucent, 3 to 5 minutes. Add minced garlic and spices and cook until fragrant during the last minute.

4. Add the beans and parsley to the work bowl with the eggplant and pulse until well combined and chopped but not pureed.

5. Add the eggplant mixture, onion, garlic, and oat flour to a medium bowl. Taste and adjust the seasoning.

6. Roll the mixture into 12 balls (48 g, about 2 inches in diameter); transfer them to the prepared pan. Bake, undisturbed, until they’re firm and well browned, 25 minutes.

7. Meanwhile, warm the tomato sauce. Serve the meatballs hot or at room temperature, along with the tomato sauce.

Nutrition facts, per meatball:

Energy: 74 kcal | Carbs: 10 g | Protein: 2 g | Fat: 3 g