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Eggplant Balls Recipe

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4.1 from 78 reviews

  • Author: Patricia
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings (18 balls)
  • Diet: Vegetarian

Description

Eggplant Balls are a delicious, savory vegetarian alternative to traditional meatballs, combining tender, steamed eggplant with garlic, Parmesan cheese, fresh parsley, and breadcrumbs. Baked to perfection, these balls have a soft, juicy center and a lightly crisp exterior. Perfect as a main dish with pasta and marinara or served as an appetizer, this easy recipe is ideal for those looking for a hearty, meat-free meal.

Ingredients

Vegetables and Herbs

  • 4 cups cubed eggplant, with peel
  • 3 cloves garlic, minced
  • 1 cup chopped fresh parsley
  • 1 tablespoon water

Wet Ingredients

  • 3 tablespoons olive oil
  • 2 large eggs, beaten

Dry Ingredients

  • ¾ cup dry bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese

Instructions

  1. Prepare the ingredients: Gather all the ingredients and cut the eggplant into cubes, leaving the peel on for added texture and nutrients.
  2. Cook the garlic: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
  3. Soften the eggplant: Stir in the cubed eggplant and water. Reduce heat to low, cover the skillet, and let the eggplant steam for about 20 minutes until it becomes soft and tender.
  4. Cool the mixture: Transfer the cooked eggplant to a large mixing bowl and allow it to cool for 5–10 minutes, which makes handling easier in the next step.
  5. Combine the ingredients: Add the chopped parsley, bread crumbs, grated Parmesan cheese, and beaten eggs to the cooled eggplant. Mix thoroughly with a wooden spoon or your hands until the mixture holds together, adding more bread crumbs if it feels too wet.
  6. Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for 15 minutes. This chilling step helps firm up the mixture to shape the balls more easily.
  7. Prepare the oven: Preheat the oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper to prevent sticking.
  8. Shape the eggplant balls: Roll the chilled mixture into 18 evenly sized balls and arrange them spaced apart on the prepared baking sheet.
  9. Bake: Place the baking sheet in the oven and bake the eggplant balls for 30 minutes, until they hold their shape and develop a lightly baked exterior. Serve immediately with your choice of sauce or side dish.

Notes

  • For additional flavor, substitute Parmesan with another hard grated cheese like Pecorino Romano or add dried Italian seasoning.
  • Seasoned bread crumbs can be used instead of plain to boost flavor.
  • Ensure the mixture is not too wet; add extra bread crumbs if the balls don’t hold well.
  • Eggs act as a binder; removing them requires a suitable alternative.
  • Leftovers can be refrigerated in an airtight container and reheated in a 350°F oven or microwave.
  • Mixture can be prepared ahead of time and refrigerated before shaping and baking.
  • Eggplant skin softens during cooking and adds texture; it is recommended to keep it on.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Find it online: https://patriciarecipes.com/eggplant-balls-recipe/