Aubergine Meatballs
These Aubergine Meatballs are packed with flavor and perfect for any occasion! A delightful twist on a classic dish.
Servings: 4 servings
Ingredients
- 2 large aubergines
- 1 tablespoon extra-virgin olive oil for roasting
- to taste sea salt
- to taste black pepper
- 2 tablespoons pine nuts toasted
- 1 lemon zest from 1 lemon
- 100 g Parmigiano Reggiano finely grated
- 200 g breadcrumbs either Panko or Italian
- 1 large free-range egg white for binding
- 1 tablespoon fresh basil chopped
- 4 tablespoons olive oil for frying
- 400 g fresh tomato marinara sauce or Italian tomato sauce
Instructions
- Preheat your oven to 400°F (200°C). Slice the aubergines in half lengthwise, score the flesh, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender.
- Toast the pine nuts in a dry skillet over medium heat for about 3-5 minutes until golden brown. Remove from heat and let cool.
- Scoop the aubergine flesh into a food processor, discarding the skins. Add toasted pine nuts, lemon zest, Parmigiano Reggiano, breadcrumbs, egg white, and basil. Season and pulse until combined but chunky.
- Form the mixture into meatballs about 1.5 inches in diameter. You should have approximately 16-20 meatballs.
- Heat olive oil in a large sauté pan over medium heat. Fry the meatballs in batches for about 4-5 minutes on each side until golden brown. Place on a paper towel-lined plate.
- Warm the marinara sauce if desired. Serve the meatballs drizzled with sauce or on their own, garnished with basil and extra cheese.
Equipment
- Large baking sheet
- Food Processor
- Mixing Bowl
- Sauté Pan
- Spatula or Wooden Spoon
Notes
- These meatballs freeze well; store raw or cooked in freezer-safe bags.
- Experiment with different herbs and spices for unique flavors.
- Feel free to substitute the breadcrumbs with gluten-free options.