Roasted Eggplant “Meatballs”
Roasted Eggplant “Meatballs” are a scrumptious vegetarian alternative to traditional meatballs, combining the rich, smoky flavor of roasted eggplants with wholesome ingredients like quinoa, herbs, and cheese. These meatballs are versatile enough to be served as appetizers, main dishes, or alongside pasta with marinara sauce. Their unique texture will delight both vegetarians and meat lovers alike. With easy preparation steps and minimal cooking time, you can whip up this nutritious dish for any occasion. Enjoy them garnished with fresh basil and Parmesan cheese for an impressive presentation that’s as pleasing to the eyes as it is to the palate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 eggplants
- 2 Tbsp. extra virgin olive oil
- 1/2 cup of cooked quinoa
- 1 cup of plain bread crumbs
- 1/4 cup grated pecorino cheese
- 1/4 cup grated parmesan cheese
- 3 garlic cloves
- 1/4 cup of freshly chopped basil
- 1 tsp. of fresh or dried oregano
- 2 whole eggs
- 1/4 tsp. of salt
- Fresh cracked black pepper, to taste
- 2 to 3 cups of marinara sauce, for serving
Instructions
- Preheat oven to 450°F (232°C).
- Cube eggplants and toss with olive oil and salt on a baking sheet; roast for 20-15 minutes until tender.
- Cook quinoa in boiling water until done, then drain.
- Process roasted eggplants in a food processor until finely chopped; mix with quinoa in a bowl.
- Reduce oven temperature to 400°F (204°C), combine all remaining ingredients in the bowl, and form into balls.
- Place on a parchment-lined baking sheet and bake for 25 minutes until golden brown.
Nutrition
- Serving Size: 1 meatball (50g)
- Calories: 100
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://zoloftsert.com/roasted-eggplant-meatballs/