Prepare to revolutionize your dinner table with these incredibly delicious Baked Eggplant Meatballs that prove plant-based cooking can be both mouthwatering and satisfying! Imagine a recipe that transforms a humble eggplant into crispy, golden-brown "meatballs" that are so flavorful, even die-hard meat lovers will be asking for seconds. These Italian-inspired delights are not just a meal, but a culinary adventure that combines nutrition, simplicity, and incredible taste in one irresistible dish.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant
- 1 cup breadcrumbs
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the eggplant and pierce it several times with a fork. Place the whole eggplant on the baking sheet and roast for 30-40 minutes until the skin is completely soft and collapsed.
- Remove the eggplant from the oven and let it cool for 10 minutes. Cut the eggplant in half and scoop out the soft flesh into a large mixing bowl, discarding the skin.
- Mash the eggplant flesh with a fork until it reaches a smooth, slightly chunky consistency.
- Add breadcrumbs, nutritional yeast, minced garlic, Italian seasoning, chopped parsley, salt, and pepper to the mashed eggplant. Mix thoroughly until all ingredients are well combined.
- Using your hands, form the mixture into golf ball-sized meatballs, pressing firmly to ensure they hold together.
- Place the formed meatballs on the same parchment-lined baking sheet, leaving space between each one.
- Drizzle the meatballs lightly with olive oil to help them brown and crisp up.
- Bake in the preheated oven for 20-25 minutes, turning them halfway through to ensure even browning.
- Remove from the oven when the meatballs are golden brown and crispy on the outside.
- Let the meatballs rest for 5 minutes before serving. They can be enjoyed with marinara sauce, over pasta, or as a standalone appetizer.
Tips
- Choose a fresh, firm eggplant with smooth, shiny skin for the best texture and flavor.
- When roasting the eggplant, make sure to pierce it with a fork to prevent any potential bursting.
- Let the eggplant cool completely before mixing to ensure easier handling and better texture.
- Use your hands to mix and form the meatballs - this helps bind the ingredients more effectively.
- Don't skip drizzling olive oil before baking, as it helps achieve that perfect golden-brown crispiness.
- For extra flavor, consider adding a pinch of red pepper flakes to the mixture.
- If the mixture seems too wet, add a few extra breadcrumbs to help the meatballs hold their shape.
- Use a light touch when forming meatballs to keep them tender and prevent them from becoming dense.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 6g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
