Eggplant Meatballs

Eggplant Meatballs

Introduction

If you’re looking for a hearty, vegetarian-friendly twist on classic meatballs, these Eggplant Meatballs are a delicious choice. With tender roasted eggplant, fragrant garlic, and fresh basil, they’re full of flavor and have a satisfying texture that even meat-lovers will enjoy. Coated in a rich tomato sauce and topped with Parmesan, they’re perfect for a cozy weeknight dinner or a special gathering. Serve them over pasta, in a sub, or even as a standalone appetizer—the combination of savory, cheesy, and herbaceous notes makes them irresistible.

Ingredients

For the Meatballs:

• 2 medium eggplants, cut into 1-inch (2.5 cm) pieces
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (120 ml) water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup (10 g) fresh basil, finely chopped
• 1 1/2 cups (150 g) Italian-style breadcrumbs
• 1/2 cup (50 g) Parmesan cheese, grated
• 2 large eggs, lightly whisked

For Serving:

• 20 ounces (570 g) pasta sauce
• Extra Parmesan and fresh basil for garnish

Instructions