Eggplant "Meatballs"



4 servings

1 hour

Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. Flavorful with a "meaty" texture, these delicious vegan meatballs are perfect for making ahead.


– 1 medium eggplant, peeled and cubed – ¼ cup water – ½ tbsp. chipotle in Adobo sauce or your favorite seasoning – 1 cup Panko breadcrumbs – 2 garlic cloves, minced – ¼ cup chopped parsley – 1 tsp. sea salt or to taste – ⅓ tsp. pepper or to taste – 14 oz. Marinara or your favorite tomato sauce Flax "egg" – 1 tbsp. ground flax seeds – 2 tbsp. water

Step 1

Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.

Step 2

In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.

Step 3

Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.

Step 4

Transfer the eggplants to a large mixing bowl and mash them with a potato masher.

Step 5

Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.

Step 6

Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.

Step 7

In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.

How to Store

You can store these Eggplant Meatballs in an airtight container in the refrigerator for up to 3 days.


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