Eggplant Meatballs: A Quick and Low-Cost Recipe

A perfect dish to encourage little ones to eat greens. You can also serve them as a first or second course.

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eggplant meatballs recipe
  • Preparation time: 40 minutes
  • Cooking time: 50 minutes
  • difficulty: low

Let's get back to vegetarian recipes: today we recommend a delicious meatless main course: eggplant meatballs. This healthy, nutritious, low-cost recipe is also waste-free because it uses leftover stale bread as one of the ingredients.

Here's how to prepare this delicious dish: one of our readers, inspired by the special Saving money in the kitchen: from groceries to menus, sent us her vegetarian recipe using leftovers. Delicious, thanks, Terry, the reader who suggested this recipe!

Ingredients (for 4 people)

  • 4 round aubergines
  • Extra virgin olive oil
  • Garlic
  • 1 egg
  • Leftover breadcrumbs or dry bread
  • 2 tablespoons Parmesan cheese

Preparation

  • Peel the aubergines and then dice the pulp.
  • Place the contents in a pan with a drizzle of oil and a whole garlic clove and cook slowly.
  • As soon as the mixture becomes very soft, remove the garlic, add an egg, a little bread crumbs (or some dry bread you have left over at home), two tablespoons of parmesan, parsley and salt to taste.
  • Mix the ingredients well and turn off the heat.
  • Let it cool, form flat or round meatballs and then roll them in breadcrumbs.
  • All you have to do is choose whether to fry your meatballs eggplant in plenty of oil (in this case, prefer organic sunflower oil) or cook them in the oven.

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