Eggplant meatballs

15 minutes



Eggplant meatballs


1. Dice eggplant into tiny pieces, add to a heat pan with oil. Add water and cook for about 10 minutes, until the eggplant is very soft and brown

2. Add cooked eggplant, all remaining ingredients into a blender or food processor and blend until just combined. Set in the fridge for at least 15 minutes

3. Scoop and roll the batter into desired size ball, and place onto a lined and greased baking sheet

4. Bake for 20-25 minutes at 375F, or until golden brown

5. To serve I simmer in homemade tomato sauce an place on top pasta or a grain

How to make


- 1 tbsp oil

- 1 eggplant

- ¼ cup water

- Small handful of fresh parsley and basil or 2 tsp each dried - or spices of choice

- 1-2 cloves of garlic

- Salt and pepper

- 1 1/2 to 2 cups breadcrumbs (can use gluten free breadcrumbs)

- 1 flax egg (1 tbsp flax meal, 6 tbsp water and let sit 5 min)