EGGPLANT (AUBERGINE) MEATBALLS
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
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.
AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
EGGPLANT MEATBALL CASSEROLE
These delicate vegetarian meatballs are lighter in texture than standard meatballs, but full of flavor. For best results, form the meatballs and let them sit in the refrigerator overnight -- this helps them firm up and makes them much easier to sear.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h45m
Yield Makes 12 meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.
- Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.
- Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.
- Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.
- Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.
ITALIAN EGGPLANT MEATBALLS / POLPETTE
Steps:
- Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 167 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EGGPLANT "MEATBALLS"
I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 24 "meatballs"
Number Of Ingredients 11
Steps:
- Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
- Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
- Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
- Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
- Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.
SPAGHETTI AND EGGPLANT "MEATBALLS"
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!-into the gravy they go.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains
Time 55m
Number Of Ingredients 12
Steps:
- Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more.
- Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes.
- Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil.
- Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes.
- Meanwhile, bring 3 cups tomato sauce to a simmer over medium-high heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water.
- Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil.
ITALIAN EGGPLANT BALLS (USE JUST LIKE MEATBALLS) FRY OR BAKE
I've made these for a long time. These Italian eggplant balls are a great substitute for meatballs. Use them just like meatballs, in sauces, in recipes, as a side dish, etc. They can be a vegetarian substitution for many dishes. I like these best fried because I like them crispy. You could bake them instead. They go great "parmesan style" too, in a casserole dish, topped with sauce, parmesan & mozzarella cheese then baked...
Provided by BlondieItaliana
Categories Vegetable
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, prepare the ingredients that need to be minced or diced mentioned above.
- In a large saucepan, heat oil & gently sauté garlic until golden brown.
- Add diced eggplant & water - then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
- Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
- Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.
Nutrition Facts : Calories 90.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 27.4, Sodium 225.1, Carbohydrate 9, Fiber 1.4, Sugar 1.3, Protein 3.6
EGGPLANT "MEATBALLS"
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless "meatballs".
Provided by Gina
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
- Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, Carbohydrate 31 g, Protein 10.5 g, Fat 7.5 g, SaturatedFat 2.5 g, Cholesterol 41 mg, Sodium 1066 mg, Fiber 6 g, Sugar 6 g
VEGETARIAN EGGPLANT MEATBALLS
Vegetarian meatballs browned in the oven. Use with spaghetti, in bombers, and all by themselves!
Provided by Beaner
Categories Appetizers and Snacks
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat®).
- Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.
- Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 13.7 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 140.8 mg, Sugar 2.6 g
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