An easy, tasty vegetarian homemade eggplant meatball recipe! Eggplant (aubergine) pairs with feta cheese for an amazing flavor. Even people who don’t usually like eggplant will devour these healthy veggie balls!
- 1 small eggplant, peeled and chopped into small cubes
- 3 garlic cloves, crushed
- 1/2 a red onion, minced
- Tablespoon of lemon juice
- 1/2 cup (8 tblsps) pimento stuffed green olives OR plain green olives + a pinch of chili flakes
- 1 cup plain breadcrumbs
- 100g (3.5oz) feta cheese, crumbled
- 1 Tblsp fresh basil
- 1 Tblsp balsamic vinegar
- On medium to high heat, fry your eggplant cubes, onion and garlic until the eggplant is soft and starting to brown- around 5 minutes. Add the lemon juice to the pan and cook for another minute before taking off the heat.
- Pour the cooked eggplant, onion and garlic mixture into a food processor and add the olives, feta, balsamic vinegar and basil. Pulse until pureed, but a little bit chunky.
- Remove from the food processor and pour into a bowl. Add 1/2 cup of breadcrumbs to the bowl and stir to combine.
- Put the mixture in the fridge for at least 1 hour to cool and firm up.
- When you remove it from the fridge, you want it to be firm enough to shape into meatballs without being too dry. If your mixture is too wet to be able to shape them into meatballs, add some extra breadcrumbs. If it’s feeling dry, add some extra feta and lemon juice.
- Once you’re satisfied with the texture, roll into meatballs – walnut sized is about right but you can go bigger if you like.
- Coat the bottom of your frying pan with olive oil and heat to a medium-high heat. Try throwing a pinch of breadcrumbs in- it’s ready when they sizzle.
- Pan fry the meatballs, turning regularly, until they are browned on all sides. It will take about 7-10 minutes.
- Calories: 229
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 8.6 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 0 g
- Protein: 8.8 g
- Cholesterol: 0 mg