Eggplant Meatballs
Robust eggplant serves as an excellent plant-based alternative in crafting these delightful, vegetarian meatballs.
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Ingredients
- olive oil spray
- 1/2 tbsp olive oil
- 2 garlic cloves
- 2 tbsp chopped basil
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg
- 2 ounces Pecorino Romano cheese
- 1 tablespoon chopped flat-leaf parsley
- 1 25-ounce jar marinara sauce
- part skim ricotta cheese
- 1 1/4 lbs unpeeled eggplant
- kosher salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
- 2
In a sizable nonstick skillet, pour in 1/2 tablespoon of olive oil and place it over medium-high heat. Once the oil is hot, add the eggplant along with 1/4 cup of water. Season with salt and pepper according to your preference and sauté, stirring occasionally, until the eggplant is tender, which should take about 10 to 12 minutes. Afterward, transfer the mixture to a food processor and pulse it a few times to break it down.
- 3
Move the processed eggplant to a mixing bowl and incorporate bread crumbs, a beaten egg, Romano cheese, parsley, garlic, and chopped basil. Season the mixture with 1/2 teaspoon of kosher salt and 1/8 teaspoon of pepper.
- 4
Shape the eggplant mixture into 24 balls, each weighing approximately 1 1/8 ounces, rolling them tightly. Place the formed meatballs onto the prepared baking sheet. Bake them until they are firm and golden brown, which should take about 20 to 25 minutes.
- 5
In a large deep skillet, heat the sauce until it is warmed through. Carefully add the meatballs to the sauce and let them simmer for 5 minutes. If you like, garnish the meatballs with fresh basil leaves and serve them alongside ricotta cheese.