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Eggplant Meatballs

I'm a month in to being red-meat free. It's something I've wanted to do for awhile but never could give up. I'm a huge animal lover and care deeply about the environment so it only makes sense to not contribute to the meat industry. But I grew up in an Italian home and some of the best meals revolved around meat. Finding ways to incorporate the flavors I love without the guilt has been super fun - and really good.

Recipe of the Day : Eggplant Meatballs (2 servings)

1 hour prep and cook time

1 eggplant diced

1 egg

1/4 onion diced

1/4 cup breadcrumbs

1/4 cup cheese (I used parmesan and mozzarella)

1/4 cup water

2 tbsp olive oil

1 tbsp garlic powder

1 tbsp Italian seasoning

1 tbsp salt

Bring water to boil at the bottom of a pan then add eggplant and 1/2 tbsp salt. Simmer for 10 minutes until eggplant becomes mushy then blend into a thick liquid in blender or food processor (some lumps are recommended!) Add all ingredients aside from the olive oil into the eggplant mush and let sit for 20 minutes or longer. If you have the time, the consistency holds its shape the longer you let it sit. Cover the bottom of pan with the remaining oil then mold "meat"balls with your hands. Fry the balls covered on medium heat until golden all around. Serve with or without sauce and enjoy!

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