Remember my eggplant meatballs that I took to a party and several burly meat eating men had no idea they weren’t meat?! And went back for seconds! 🍆 Well I have a new and improved recipe that both me and the hubs think are even more meaty!! 😄 Check it out… 1 small eggplant, cubed 1 can chickpeas, drained, rinsed and patted dry 1 egg, beaten 1/2 cup plain bread crumbs 1 tbs Italian seasoning 1 tsp garlic powder 1 tsp salt 1/2 tsp black pepper Oil for cooking Preheat oven to 350F. Place a small amount of oil in a pan. Place the cubed eggplant in the pan and cook until soft. It will turn from white to brown and then you’ll know it’s ready! Place chickpeas and eggplant in a food processor and pulse until just chopped. Don’t purée until smooth, the chunks will improve the texture of the meatball! Place the eggplant and chickpea mixture in a bowl and add remaining ingredients. Mix until just combined. Mixture will be slightly wet. Roll a rounded tablespoon into balls and place on a parchment lined baking sheet. Bake for 22-24 minutes. Serve with marinara or bbq sauce!
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