Eggplant  'Meatballs'


  • Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.

  • In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.

  • Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.

  • Transfer the eggplants to a large mixing bowl and mash them with a potato masher.

  • Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.

  • Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.

  • In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.

  • 1 medium eggplant, peeled and cubed

  • ¼ cup water

  • ½ tbsp. chipotle in Adobo sauce or your favorite seasoning

  • 1 cup Panko breadcrumbs

  • 2 garlic cloves, minced

  • ¼ cup chopped parsley

  • 1 tsp. sea salt or to taste

  • ⅓ tsp. pepper or to taste

  • 14 oz. Marinara or your favorite tomato sauce

Flax “egg”

  • 1 tbsp. ground flax seeds

  • 2 tbsp. water