Vegetarian Eggplant Meatballs recipe
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Ingredients
- 3 tablespoons olive oil, or more as needed 1 onion, minced 6 cloves garlic, minced, or more to taste 1 eggplant, peeled and cubed 10 leaves fresh basil, chopped ¾ teaspoon dried oregano ½ teaspoon dried thyme salt and ground black pepper to taste ⅓ cup grated Parmesan cheese ½ cup panko bread crumbs
Nutrition Info
- 132.9 caloriescarbohydrate: 13.7 gcholesterol: 3.9 mgfat: 8.5 gfiber: 3.1 gprotein: 3.9 gsaturatedFat: 1.8 gservingSize: -sodium: 140.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Eggplant Meatballs
Directions
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Heat olive oil in a skillet over medium heat, cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture, cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat®).
Mix Parmesan cheese and bread crumbs into eggplant mixture, shape into 15 to 18 \"meatballs\". Arrange \"meatballs\" on the prepared baking sheet.
Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.