Our weekly CSA has been booming with Eggplant lately and I’m kind of running out of ideas for it! I had shared a recipe a few years back for my eggplant meatballs and zoodles but I upped my game a little this time around and they turned out even better! Sadly, I don’t have the step by step, but it’s really very simple!
Eggplant 'Meat'balls
Ingredients
- 8 small eggplant, sliced lengthwise
- 1 cup cherry tomatoes
- 1/2 cup sliced onions
- 4 T olive oil
- salt & pepper
- 1/2 cup panko or regular breadcrumbs
- 2 cloves garlic
Instructions
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Preheat oven to 350 degrees
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Toss eggplant, onions and tomatoes on a sheet pan with olive oil, salt and pepper
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Roast 30 minutes until soft.
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Once the eggplant is cooked, remove from oven and let sit to cool a few minutes. Add all ingredients from the sheet pan along with garlic into a blender and blend until smooth.
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You can let cool and refrigerate mixture until ready to make the meatballs later in the week or continue to the next step.
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Add panko until the mixture is less watery and can form ball shapes. Taking an ice cream scoop, scoop mixture onto baking sheet and cook another 20-25 minutes until balls are hardened.
Recipe Notes
This can be a "meatless" meal, or I cooked up some ground beef and added it to leftover sauce for some added protein and topped with Soba Noodles.
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