Eggplant Meatballs
a favorite of all – even those that don't like eggplant – can be made into patties too
Ingredients
- 1 lb eggplant, unpeeled, 1/2-1" dice any type
- 1/4 cup water
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp onion powder *see note
- 1 tbsp minced garlic
- 1 cup canned white beans, rinsed
- 1/4 cup chopped fresh parsley, leaves only
- 1 cup whole wheat panko or breadcrumbs
- 1 pinch red chili flakes
Instructions
- in a large skillet, add oil and garlic, cook over medium low heat for 2-3 minutes, do not brown.1 tbsp minced garlic, 1 tbsp olive oil
- add diced eggplant, salt and pepper, stir to combine1 lb eggplant, unpeeled, 1/2-1" dice, 1 tsp salt, 1/2 tsp black pepper
- add 1/4 cup water and cook on medium for 10 – 15 minutes until tender1/4 cup water
- transfer cooked eggplant to food processor1 tbsp onion powder, 1 cup canned white beans, rinsed, 1/4 cup chopped fresh parsley, leaves only, 1 pinch red chili flakes
- Pulse until mixed but not pureed. you want some texture, scrape sides as necessary
- combine eggplant mixture and breadcrumbs in a bowl1 cup whole wheat panko or breadcrumbs
- taste for seasoning, add salt if necessary for your taste
- roll into 2" balls (1/4 cup), lightly coat with oil using spray oil or rub on with your hands.
Cook Meatballs
- air fryer preheated 390°℉ for 10 minutes
- or bake preheated 375°℉ oven 25-30 minutes on parchment paper or lightly oiled sheet pan
- bake or air fry until firm and browned
Notes
serve on a roll, with pasta, or zoodles (zucchini noodles)
zoodles – use mandoline to slice into long noodles. Add drizzle of oil to pan on medium heat and cook until tender but not soggy. Season with salt an pepper.
