Are you ready to elevate your culinary game with a deliciously unique twist on classic Italian flavors? Say hello to Eggplant Meatless Balls—your new favorite plant-based delight! These savory bites are not only packed with rich, roasted eggplant goodness but are also crispy on the outside and tender on the inside. Perfect as an appetizer, a pasta topping, or a stand-alone snack, they’ll leave your taste buds dancing with joy. Whether you're a seasoned chef or a kitchen novice, this recipe is easy to follow and guarantees a mouthwatering experience that will have everyone asking for seconds. Dive in and discover how simple it is to create a dish that’s as satisfying as it is wholesome!
Ingredients
- 1 large eggplant, roasted
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg or flax egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat the oven to 425°F (220°C). Pierce the eggplant with a fork several times and place it on a baking sheet lined with parchment paper.
- Roast the whole eggplant in the oven for 35-40 minutes, turning occasionally, until the skin is charred and the interior is completely soft. Remove and let cool for 10 minutes.
- Cut the roasted eggplant in half and scoop out the soft flesh into a large mixing bowl. Discard the skin and let the flesh cool completely.
- Using a fork or potato masher, mash the eggplant flesh until it reaches a consistent, slightly chunky texture.
- Add minced garlic, breadcrumbs, grated Parmesan cheese, beaten egg, Italian seasoning, salt, and pepper to the mashed eggplant. Mix thoroughly until all ingredients are well combined.
- Cover the mixture and refrigerate for 15-20 minutes to help the mixture firm up and become easier to shape.
- Using clean hands, form the mixture into small balls, approximately 1-
- 5 inches in diameter. Place the formed balls on a clean plate.
- Heat olive oil in a large skillet over medium heat. Carefully place the eggplant balls in the skillet, working in batches to avoid overcrowding.
- Fry the balls for 2-3 minutes on each side, turning gently, until they are golden brown and crispy on the exterior.
- Transfer the cooked eggplant balls to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
- Serve hot as an appetizer, over pasta, or with marinara sauce for dipping. Garnish with additional Parmesan cheese and fresh basil if desired.
Tips
- Choose the Right Eggplant: Look for a large eggplant that feels heavy for its size and has smooth, shiny skin. This will ensure a tender and flavorful filling.
- Roast to Perfection: Don’t rush the roasting process! Allow the eggplant to get nicely charred for a deeper flavor. Make sure to pierce it with a fork to prevent it from bursting in the oven.
- Chill the Mixture: Refrigerating the eggplant mixture for 15-20 minutes is crucial. It helps the flavors meld together and makes the mixture easier to handle when forming the balls.
- Fry in Batches: To achieve that perfect golden-brown crust, fry the eggplant balls in small batches. Overcrowding the pan can lower the oil temperature and result in soggy balls.
- Experiment with Seasonings: Feel free to customize the flavor by adding herbs like basil or oregano, or even a pinch of red pepper flakes for a little heat.
- Serve with Style: For an extra touch, serve your eggplant balls with a side of marinara sauce for dipping and garnish with fresh basil and additional Parmesan cheese.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 7g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 40mg
