The Veggie Kitchen: Eggplant Meatballs

This is a great addition to your meatless Monday meals. I did you pork rind panko on mine but if you are wanting totally meat free just replace with regular bread crumbs.

The ingredients:

2 medium eggplant

1.5 C breadcrumbs

3/4 C parmesan

2 large eggs

1/4 C dried herbs

1.5 tsp garlic powder

1/4 C olive oil

1 tsp black pepper

3 oz water

The recipe:

Preheat oven to 350 degrees.

Cube eggplant.

In a pan, saute the eggplant with garlic powder and olive oil and add water. Cover and cook for 20 minutes until soft.

Add eggplant to large bowl, mash and allow to cool a couple minutes.

Add the other ingredients to the bowl and mix well.

Scoop into balls and place on a lined baking sheet.

Bake for 30 minutes.

Notes:

I used a bunch of fairytale eggplant.

I used pork rinds for the bread crumbs.

I used savory for the herbs but dried basil would have been my top choice.

Use olive oil when rolling meatballs to keep them from sticking to your hands.

I paired these with my feta palmini and veggie bake. They were really good. Its a great pasta dish for using up those summer veggies like cherry tomatoes and zucchini, I also added some fairytale eggplant.