Eggplants are one of the most versatile and beloved vegetables in Italian cuisine. Besides the classic parmigiana, they lend themselves to numerous tasty and original recipes. One of these is baked eggplant meatballs, an easy-to-make and truly delicious vegetarian appetizer or main course. The eggplant meatballs – made without eggs – are great enjoyed on their own but even better when accompanied by dips and sauces to dip them in.
To make these vegetarian meatballs, first, cook the eggplants cut into chunks in a pan, then once cooled, mix them with herbs, spices, and a bit of breadcrumbs, just enough to make a workable dough with your hands. After combining all the ingredients, shape the meatballs into slightly flattened shapes, coat them in breadcrumbs, and bake with a drizzle of oil. The result is tasty meatballs with a crispy crust and a soft interior with a delicate eggplant flavor. The baked eggplant meatballs contain neither eggs nor dairy products, making them suitable for those with lactose intolerance or egg allergies, and also for those following a vegan diet.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for about 15 vegetarian eggplant meatballs
- 1 black oval eggplant (large, about 600 g)
- 3/4 cup breadcrumbs (approximate amount for the dough + as needed for breading; I used gluten-free)
- 5 leaves basil
- 5 leaves mint
- 1 bunch parsley
- 1 pinch ground cumin (optional)
- 1 clove garlic
- 1 pinch salt
- 5 tablespoons extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan non-stick, large with high edges
- 1 Garlic press
- 1 Bowl
- 1 Strainer
- 1 Baking sheet
- Parchment paper
How to make baked vegetarian eggplant meatballs
For the English version of this recipe click here!
To prepare the baked eggplant meatballs, start by washing the eggplant and removing the stem. Cut it into cubes about 1 cm (0.4 inches) on each side (1). In a large pan, heat 4 tablespoons of oil very well (2), then add the eggplants (3), season with salt, and cook over high heat for about 10 minutes, stirring often.
When they are tender (4), turn off the heat and transfer them to a strainer. Let them cool slightly, then press gently with the back of a spoon to remove excess water and oil (5).
This way, you will need less breadcrumbs to form the eggplant meatballs, and they will be tastier. Once cooled, transfer the eggplants to a bowl (6).
Add the chopped basil, mint, and parsley, and a pinch of cumin if you like. Peel the garlic and crush it with the appropriate tool directly into the bowl (7). Add about 3/4 cup of breadcrumbs (8).
Mix everything, taste, and adjust the salt if needed. Try taking a little dough to form the eggplant meatballs: if it’s too soft, add a bit more breadcrumbs.
Shape into balls slightly larger than a walnut and flatten them slightly (9).
Coat them in breadcrumbs on both sides, pressing them to adhere well (10). Place the eggplant meatballs on a baking sheet lined with parchment paper and drizzle with a little oil (11). Bake in a preheated oven at 350°F (fan) for about 15 minutes or until golden (12).
Serve the eggplant meatballs hot or at room temperature, alone or accompanied by a tasty sauce such as Greek tzatziki.
Storage
If there are leftovers, you can store the eggplant meatballs in the refrigerator for a couple of days.
Tips and Variations
As mentioned, the amount of breadcrumbs depends greatly on how moist the eggplants are once cooked. Obviously, the less you use, the tastier the meatballs will be, so the advice is to let them drain well in a strainer, pressing them with a spoon several times.
If you don’t have a fan oven, you can cook the eggplant meatballs in a static oven by increasing the temperature to 400°F.
FAQ
Can I fry these eggplant meatballs?
Since they do not contain eggs, if immersed in hot oil they may fall apart. It is better to cook them in a pan with a little hot oil for 6-7 minutes, turning them gently halfway through cooking, or in an air fryer.
What can I serve with baked eggplant meatballs?
The flavor of eggplants pairs perfectly with the fresh taste of yogurt, which is why I used the Greek sauce tzatziki. Alternatively, a bell pepper sauce or the classic Mexican spicy sauce works well too. Also, check out this collection of sauces for various uses.
