Delicious Eggplant ‘Meatballs’

Delicious Eggplant ‘Meatballs’

Delicious Eggplant ‘Meatballs’

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  • 1 lb diced unpeeled eggplant,
  • 1/2 cup chopped walnuts
  • 1 medium onion, finely chopped
  • 2 large cloves crushed garlic
  • 1 cup chickpeas, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/2 cup breadcrumbs or panko (or use Gluten Free breadcrumbs or Gluten Free oats)
  • 1/4 cup GF plain flour to bind
  • Chili flakes (optional)
  • 2 cups Italian tomato and fresh basil sauce (see my suggestion in the recipe section)


  1. Preheat oven to 180C
  2. Bake eggplant cubes in oven proof dish covered with foil.
  3. Add a little stock into bottom of the dish.
  4. You can add salt and pepper to season the eggplant cubes.
  5. Set aside to cool
  6. Now saute chopped onion and garlic in a little stock on low to medium heat until translucent, about 5 minutes.
  7. Place drained chickpeas, parsley, cooled eggplant, walnuts and onion mix into a food processor
  8. Blend until combined, but not pureed.
  9. Combine the mixture with breadcrumbs or oat and flour plus chilli.
  10. Adjust seasoning.
  11. Roll into small ‘meatballs’ about 2-inches in diameter.
  12. Place onto prepared baking sheet and bake until browned, about 25 to 30 minutes.
  13. Serve on zucchini or wheat noodles, topped with a home made tomato and basil sauce.
  14. Delicious as a filling for salad wraps as well!
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