Eggplant Meatballs
Ingredients
The meatball mixture
-
2
medium
eggplants
-
2
tablespoons
olive oil
-
½
cup
water
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
2
cloves
garlic
-
¼
cup
basil
-
1½
cups
Italian breadcrumbs
-
½
cup
parmesan cheese
-
2
large
eggs
The sauce and garnish
-
20
ounces
pasta sauce
-
to taste
parmesan cheese (for garnish)
-
to taste
fresh basil (for garnish)
Instructions
- Preheat the oven to 190C/375F and grease a large baking tray.
- Sauté the eggplant in olive oil over medium heat for 3-4 minutes, then add water and cook for another 10 minutes until softened.
- Transfer the eggplant to a food processor with garlic, salt, pepper, and basil, and blend until smooth.
- In a mixing bowl, combine the eggplant mixture with breadcrumbs, parmesan cheese, and eggs. Adjust with more breadcrumbs if too wet.
- Shape the mixture into meatballs and place them on the baking tray. Bake for 20 minutes.
- In a skillet, heat the pasta sauce, add the meatballs without mixing, then top each meatball with sauce and garnish before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
379
Total fat
16g
Total carbohydrates
46g
Total protein
16g
Sodium
1425mg
Cholesterol
0mg
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