EGGPLANT "MEATBALLS"
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless "meatballs".
Provided by Gina
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
- Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, Carbohydrate 31 g, Protein 10.5 g, Fat 7.5 g, SaturatedFat 2.5 g, Cholesterol 41 mg, Sodium 1066 mg, Fiber 6 g, Sugar 6 g
BAKED AUBERGINE (EGGPLANT) BALLS
My toddler loves to eat eggplant this way. To increase the variety of foods she was eating and because I had no breadcrumbs I substituted ground almonds and couscous with good effect. I have also substituted the parsley with finely chopped up vegetables. This is a good base recipe to play around with.
Provided by Missy Wombat
Categories Vegetable
Time 1h
Yield 18 balls
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a baking sheet.
- Heat a medium skillet over medium heat.
- Pour in olive oil and saute garlic just until lightly browned.
- Mix in eggplant and water.
- Reduce heat to low and cover skillet.
- Allow eggplant to steam until soft, about 20 minutes.
- Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant.
- Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls.
- Add more bread crumbs as needed to make mixture workable.
- Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet.
- Bake in preheated oven for 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 62.5, Fat 3.9, SaturatedFat 1, Cholesterol 25.5, Sodium 73.4, Carbohydrate 5, Fiber 0.9, Sugar 0.8, Protein 2.2
AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
EGGPLANT (AUBERGINE) MEATBALLS
My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.
Provided by skat5762
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant and sprinkle with salt.
- Let sit 10 minutes to draw out water.
- Rinse and pat dry.
- Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
- Remove and chop finely.
- Mix everything but the breadcrumbs when eggplant is cool.
- Then add breadcrumbs and mix until you get the consistency you want to form the balls.
- Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
- Turn halfway through baking to ensure even browning.
AUBERGINE (EGGPLANT) BALLS
Make and share this Aubergine (Eggplant) Balls recipe from Food.com.
Provided by mrsteacher22
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince eggplant, I use my food processor, and drain.
- Place eggplant into bowl; add egg and flour. Mix thoroughly.
- Shape into balls and fry in oil until browned, transfer to serving dish.
- Saute peppers, onions, carrot, and tomatoes until tender.
- Pour vegetables over egplant balls.
Nutrition Facts : Calories 87.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 35.2, Sodium 23.9, Carbohydrate 17, Fiber 4.7, Sugar 6.1, Protein 3.6
EGGPLANT "MEATBALLS"
I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 24 "meatballs"
Number Of Ingredients 11
Steps:
- Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
- Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
- Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
- Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
- Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.
More about "baked aubergine eggplant balls recipes"
EASY EGGPLANT MEATBALLS (AUBERGINE, VEGAN)
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4.9/5 (9)Total Time 30 minsCategory Main MealsCalories 238 per serving
- Heat the oil in a pan over a medium heat and add the onion. Cook, stirring often for 5 minutes or until soft but not browned. Add the garlic and cook for a further minute. Add the tin of chopped tomatoes, puree and oregano, as well as ¼ of the tin of water and allow to simmer and reduce while you make the eggplant meatballs.
- For the meatballs, heat the oil in a frying pan over a medium heat. Add the aubergines, onion and garlic and cook for 5-7 minutes, stirring often, until soft and cooked through.
OVEN ROASTED EGGPLANT (AUBERGINE)
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EGGPLANT BALLS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 25Estimated Reading Time 2 minsCategory Main CourseTotal Time 1 min
- To make eggplant balls, first wash, peel and cut the eggplant into cubes. Sauté them in a pan with 3-4 tablespoons extra-virgin olive oil and a small clove of garlic. Roast for 10 minutes with a pinch of salt. Then cover with a lid and cook for 5 minutes more. Cook in two phases if the pan isn’t large enough, but be sure to renew the olive oil and garlic! Collect the sautéed eggplant in a bowl and let cool. In the meantime, cut the stale bread into cubes and soften it in a little water: Soak the bread well, but not so much that it falls apart. Let the bread soak for about 15 minutes, squeezing the excess liquid out once finished. Transfer the soaked bread to a large bowl and crumble it using your hands for a kind of couscous texture.
- Chop a handful of basil and parsley. Then mix 2 tablespoons with the crumbled bread. Chop the eggplant with a knife. Then add it to the breadcrumbs with the chopped green section of 1 spring onion, 1 egg, the grated parmesan cheese, salt and pepper. Mix the ingredients with your hands, working the dough until smooth. Finally, mix the ingredients with 50 more grams of breadcrumbs and let rest for about ten minutes. Prepare a baking sheet with a generous layer of breadcrumbs. Form the “meatballs” with the dough: You should have about 25 balls the size of apricots (about 4-5 cm in diameter).
- Place the eggplant balls on the baking sheet and roll them in the breadcrumbs. Fry the meatballs in plenty of hot peanut oil for about 3-4 minutes. Fry a few at a time, so as not to lower the temperature of the oil too much and to keep them from falling apart. You can also bake them in the oven: For eggplant meatballs, frying is really the best way to make them, but you can also use the oven. They just won’t be as crunchy, but the taste will be the same! Place the eggplant meatballs on a baking sheet and grease with a drizzle of olive oil. Bake in the oven at 400°F for 15-20 minutes, turning them occasionally. A second alternative is browning them in a pan with a little extra-virgin olive oil a few at a time, turning them continuously with great delicacy to keep them from breaking. They should be ready in about 10 minutes.
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