Best 2 Eggplant Aubergine Meatballs Recipes

Eggplant meatballs, also known as aubergine meatballs, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Made with a combination of eggplant, ground meat, and spices, these meatballs are packed with flavor and texture. The article provides three unique recipes for eggplant meatballs, each with its own distinct taste and cooking method.

The first recipe, Classic Eggplant Meatballs, features a traditional combination of eggplant, ground beef, and aromatic herbs. These meatballs are pan-fried until golden brown and then simmered in a flavorful tomato sauce. The second recipe, Baked Eggplant Meatballs, offers a healthier alternative by baking the meatballs in the oven instead of frying them. These meatballs are made with a mixture of eggplant, ground turkey, and a variety of vegetables, making them a nutritious and satisfying option.

The third recipe, Air Fryer Eggplant Meatballs, is perfect for those who want to enjoy crispy and flavorful meatballs without the added oil. These meatballs are made with eggplant, ground chicken, and a blend of spices, and are cooked in an air fryer until perfectly golden brown. Whether you prefer classic, baked, or air-fried eggplant meatballs, this article has a recipe that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT (AUBERGINE) MEATBALLS

Eggplant (Aubergine) Meatballs image

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

Ingredients

1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs

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.

EGGPLANT (AUBERGINE) & OLIVE TRUFFLES (VEGETARIAN MEATBALLS

Eggplant (Aubergine) & Olive Truffles (Vegetarian Meatballs image

these arn't really much like meatballs except in looks. they are light and fluffy and best served immediately from the oven. the mixture can be made up to a day in advance.

Provided by kleigh83

Categories Broil/Grill

Time 1h15m

Yield 24 truffles

Number Of Ingredients 10

Ingredients

18 ounces eggplants
2 tablespoons olive oil
1/2 cup pine nuts
20 kalamata olives (pitted and chopped)
4 tablespoons dry breadcrumbs
8 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1 garlic clove, pressed
1 egg, beaten (organic is best)
butter, for greasing

Steps:

preheat oven to 450*F.
cut the eggplant in half lengthwise and brush with olive oil.
roast in the preheated oven for about 30 min, until golden and completely soft.
let cool.
peel off the skin (you can discard this) and chop the rest of the eggplant finely.
reduce oven temp to 400*F.
mix the eggplant, pine nuts, olives, bread crumbs, parsley, garlic, egg, and 6tbs of the parmesan cheese together in a bowl.
let rest for 10-15 minutes.
grease a large cookie sheet.
form the mixture into bite sized balls and put on cookie sheet.
top each one with a pinch of the remaining parmesan cheese.
bake for 15-20 min until golden and puffed up.
serve hot.

Tips:

For the best flavor, use fresh, ripe eggplants. Look for eggplants that are firm and have a deep purple color.
If you don't have a food processor, you can grate the eggplant by hand. Just be sure to grate it finely.
Be sure to drain the eggplant well after grating it. This will help to prevent the meatballs from being too soggy.
Don't overcook the meatballs. They should be cooked through, but still tender and juicy.
Serve the meatballs hot with your favorite sauce. They're also great served cold as an appetizer or snack.

Conclusion:

Eggplant meatballs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They're easy to make and can be customized to your liking. So next time you're looking for a new and exciting way to enjoy eggplant, give these meatballs a try!