Vegan Eggplant Meatballs with a Savory Twist

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

1 medium eggplant, peeled and cubed
1 cup breadcrumbs (preferably gluten-free)
1/4 cup grated Parmesan cheese (or vegan alternative)
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Salt and pepper, to taste
1 egg (or flax egg for vegan option)
Marinara sauce, for serving
Fresh basil leaves (optional, for garnish)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Place the cubed eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 25-30 minutes, or until the eggplant is soft and golden.
Once the eggplant is done roasting, let it cool slightly, then mash it with a fork or potato masher until smooth and slightly chunky.
In a large mixing bowl, combine the mashed eggplant, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, red pepper flakes, and egg. Season with salt and pepper to taste. Stir until fully combined.
Shape the mixture into 12-15 small meatballs and place them on the prepared baking sheet.
Bake for 15-20 minutes, flipping halfway through, until the meatballs are golden brown and firm.
Serve with marinara sauce and garnish with fresh basil if desired.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 120 kcal | Servings: 4 servings (3 meatballs per serving)

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