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Eggplant Meatballs

Published in Recipes, Salads & Vegetables

Recipes adapted from Food Network

Ingredients

  • 1 small eggplant (about 12 ounces)
  • 1 large egg, lightly beaten
  • ½ cup cooked white beans, such as cannellini or navy (rinsed), smashed with a fork
  • 1 large garlic clove, very finely chopped or pressed through a garlic press
  • ½ cup finely chopped fresh basil leaves or flat-leaf parsley
  • ½ cup finely grated parmesan cheese
  • 1 cup whole-wheat breadcrumbs
  • Olive oil mister or nonstick pan spray

Directions

Preheat the oven to 375°. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to poke the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a pairing knife easily slips into the center, 40 to 50 minutes cook time. Cool the eggplant 20 minutes. Leave the oven on.

Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, and ½ teaspoon pepper and stir to combine, and mix in the breadcrumbs.

Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into meatballs about the size of a golf ball (2 tablespoons per ball; you should get about 12). Place them on the prepared baking sheet and lightly mist the top of the meatballs with spray. Bake the meatballs until they are golden brown and firm, about 20 minutes.

Nutritional Information Per Serving
  • Calories: 45
  • Fat: 1.6 g.
  • Sat. Fat: 0.5 g.
  • Trans Fat: 0 g.
  • Sodium: 105 mg
  • Carbs: 6 g.
  • Fiber: 11 g.