These hearty delicious eggplant meatballs can be used as a vegetarian replacement for real meatballs or they can be formed into patties and cooked like burgers
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Gather the ingredients.
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Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant
about 1 minute.
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Stir in eggplant and water. Reduce the heat to low
cover
and steam until eggplant is soft
about 20 minutes.
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Transfer to a large bowl and let cool for 5 to 10 minutes.
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Add parsley
bread crumbs
Parmesan
and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
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Bake in the preheated oven for 30 minutes. Serve immediately.
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