How To Make Easy Eggplant Meatballs In Garlic Marinara

Von Sip and Feast · 45 Min.

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Zubereitung

1. Preheat the oven to 350°F and set a rack to the middle level.
2. Cut the eggplant into roughly 1-inch cubes. Crush and mash 3 garlic cloves into a paste. Roughly chop 1/2 cup basil leaves.
3. In a large pan over medium-low heat, sauté the garlic in 1/4 cup olive oil. After 2 minutes, add the eggplant and mix well. Add 3 ounces water, cover, and cook for 20 minutes.
4. Turn off the heat and move the soft eggplant to a large bowl. Let it cool a few minutes, then add 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, the chopped basil, and 2 beaten eggs. Mix well.
5. With wet hands, shape the mixture into meatballs and place them on an oiled wire rack or a parchment-lined sheet pan.
6. Bake for 25 to 30 minutes, until golden brown.
7. Serve the meatballs in your sauce of choice (marinara).

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