Eggplant Balls Recipe

Name: Eggplant Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants, -; 3/4 cup freshly grated parmesan cheese, -; 2 tablespoons chopped parsley, -; 1 tablespoon chopped basil, -; 1 cup dry breadcrumbs, -; 1 egg, -; 2 garlic cloves, crushed -; 1 onion, finely diced -; olive oil, -; 1 teaspoon salt, -; pepper

Servings: persons

3 large eggplants, -
3/4 cup freshly grated parmesan cheese, -
2 tablespoons chopped parsley, -
1 tablespoon chopped basil, -
1 cup dry breadcrumbs, -
1 egg, -
2 garlic cloves, crushed -
1 onion, finely diced -
olive oil, -
1 teaspoon salt, -
pepper

1
Preheat the oven to 350u00b0F (180u00b0C) and lightly grease 2 oven trays. Clean the eggplants, peel them and slice them into disks. Lightly drizzle with olive oil and bake them for 45 min until golden. Let them cool. In a food processor, finely chop the eggplant.
2
In a bowl mix the onion, garlic, breadcrumbs, basil, parsley, egg and parmesan cheese. Season with salt and pepper. Add the chopped eggplants.
3
Wet your hands with a little water and shape the eggplant mixture into balls. Place them on a non-stick oven tray and bake them for 25 minutes until deep golden brown and slightly crusty. Do not overbake or they will be too dry. Remove tray from oven and cover with foil to let the meatballs steam until ready to serve.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large eggplants, -, 3/4 cup freshly grated parmesan cheese, -, 2 tablespoons chopped parsley, -, 1 tablespoon chopped basil, -, and more.

Yes, Eggplant Balls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Balls

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