Mock meatballs are usually made with tofu or tempeh, but this unique recipe uses eggplant and walnuts to great effect.

Yield 4-6 servings
Time 1 hour
Tools
  • large frying pan
  • wooden spoon
  • large bowl
  • food processor
  • cookie sheet
  • aluminum foil
Ingredients
  • 3 T olive oil
  • 1 medium onion, diced
  • 1 medium eggplant, diced
  • 1½ c walnuts, toasted and chopped
  • 1 t salt
  • pepper
  • 2 c dry bread crumbs
  • 2 large eggs, beaten or ½ c firm tofu, puréed until smooth
  • ½ c Parmesan cheese, grated
  • ½ c Pecorino cheese, grated
  • 3 cloves garlic, minced or crushed
  • zest of 1 lemon
  • ¼ c fresh parsley or 1 T dried parsley
  • 1 T dried oregano
  • ½ c basil, chopped
Directions Heat 2 T oil over medium heat and sauté onion about 5 minutes, until translucent. Add eggplant and a dash salt and sauté 8-10 minutes, until soft, adding more oil if needed to keep eggplant from drying out.

Preheat oven to 375.

Transfer to bowl and stir in walnuts. Place one cup of this mixture in food processor and purée, then return to bowl. Add remaining ingredients except the remaining T oil and mix well.

Oil the cookie sheet and your palms. Take 2 heaping spoonfuls of the eggplant mixture and shape into a ball. Place on cookie sheet and repeat with remaining mixture.

Spray or lightly drizzle the “meat”balls with oil, then bake until golden brown and crusty, about 25-30 minutes. Remove from oven, cover with foil, and let rest for 5-10 minutes before serving.

Notes You can also use this recipe to make delicious eggplant burgers.
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