Vegetarian Aubergine Meatballs with Feta Cheese

Course: Vegetarian
Cuisine: Italian-Greek
Keyword: aubergine meatballs, eggplant, eggplant meatballs, vegetarian, vegetarian meatballs
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Author: The Petite Cook
These hearty Vegetarian Aubergine Meatballs with Feta Cheese make an impressive, tasty meal and require only few simple fresh ingredients!
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Ingredients

For the roasted aubergine:

  • 2 large purple aubergines
  • a glug of extra-virgin olive oil
  • sea salt and black pepper

For the meatballs:

  • 2 tbsp pine nuts
  • zest of 1 lemon
  • 100 gr feta cheese finely chopped
  • 140 gr seasoned panko or Italian breadcrumbs
  • 2 large free-range egg whites
  • 1 tbsp fresh basil chopped
  • 4 tbsp light olive oil
  • 400 gr fresh tomato marinara sauce or Italian tomato sauce to serve (optional)

Instructions

  • Heat oven to 350°F/ 180°C and arrange a baking rack in the middle shelf.
  • Cut the aubergines into small cubes and arrange evenly on a baking sheet covered with parchment paper. Drizzle with olive oil and salt and pepper to taste, and bake for 30 minutes or until tender.
  • Remove the aubergine from the oven and allow to cool for 5 min.
  • in a large bowl, place roasted aubergine, pine nuts, lemon zest, breadcrumbs, egg whites, basil, and season with salt and pepper to taste.
  • Mix all ingredients until fully combined, if the mixture is too wet add a little more breadcrumbs until reaching a dense consistency.
  • Roll into 10-12 meatballs, about 1-inch diameter, then roll each ball into extra breadcrumbs to seal them evenly.
  • Heat the olive oil in a large frying pan over medium-low heat.
  • Cook the meatballs for 2 minutes, then using a spoon, flip and cook on the side for an extra 2-3 minutes.
  • When the meatballs are nicely crispy and golden-brown, remove from the pan and arrange on a serving plate covered with kitchen paper, to absorb excess oil.
  • Serve on their own, with fresh marinara sauce or Italian tomato sauce.
  • Store in an airtight container in the fridge for up to 3 days.

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