These Vegetarian Eggplant Meatballs begin with sautéing cubed eggplant in olive oil with minced garlic until the pieces are tender and infused with a rich, aromatic flavor. The softened eggplant is then blended in a food processor. It is then combined with grated Parmesan or pecorino cheese and a generous amount of fresh parsley and basil to add bright, herbal notes. This mixture is then shaped into small balls and baked until golden and slightly crisp on the outside, allowing the flavors to meld and develop further.
Once baked, the meatballs are simmered gently in a flavorful marinara sauce, absorbing its robust tomato essence while retaining their delightful texture. Served over pasta or as a standalone dish, these eggplant meatballs are a satisfying, meatless alternative that's both comforting and full of flavor.
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