These robust vegetarian eggplant meatballs burst with Mediterranean tastes! Prepared in just half an hour, they create a stunning, delicious meal that everyone at the table will love, using only a handful of basic fresh ingredients.
These savory vegetarian eggplant meatballs are incredibly tender, with a melt-in-your-mouth texture that practically falls apart. Packed with vibrant flavors, they work wonderfully as an appetizer, but also shine as a main dish on their own or paired with a homemade tomato sauce.
They're also fantastic as a veggie meatball alternative to pasta or tucked into a sandwich with extra vegetables! Crafting these delightful eggplant meatballs is a total breeze. After roasting the eggplant, assembling the meatballs takes under 30 minutes.
You only need eight simple items: roasted eggplant (aubergine), free-range egg whites, whole wheat/plain/gluten-free or panko breadcrumbs, lemon zest, pine nuts, fresh basil leaves, and Greek feta cheese.
Making these vegetarian eggplant meatballs is completely foolproof. I've prepared them countless times, and they consistently earn enthusiastic compliments!
Simply combine all the ingredients in a large bowl, shape the mixture into balls, and cook them in a pan with a splash of olive oil.
Not a fan of frying? No worries at all. You can absolutely bake these eggplant meatballs in the oven until they're crispy and golden-brown. This method may take a bit longer (roughly 15–20 minutes in a preheated oven set to 360°F/180°C).
You can serve these vegetarian eggplant meatballs plain—careful, they're highly addictive—with a fresh marinara sauce or Italian tomato sauce. But I'm confident they'd taste amazing with any sauce, so feel free to pick your favorite! This vegetarian eggplant meatballs recipe was inspired by a recent collaboration with Ancestry, which previously brought you this gorgeous Flourless Orange Cake. AncestryDNA is a cutting-edge DNA testing service that uses the latest technology to help you uncover your family history, reaching back thousands of years. If you read my earlier post, you already know this, but for new readers, here's my DNA-testing experience. It turns out I am 74% Italian-Greek, 17% Middle Eastern heritage, 5% Caucasus, and 4% European Jewish origin.
What a surprising result! I never expected to have Middle Eastern heritage, and I'm truly proud to be 100% Mediterranean, as it genuinely reflects who I am. My DNA results encouraged me to blend some of my favorite Mediterranean flavors. So I recreated a classic Italian recipe from my childhood—my grandmother's beloved eggplant meatballs—and incorporated staple Greek ingredients like feta cheese and lemon zest.
Eggplant, feta, lemon, and tomatoes are also ingredients commonly found in Middle Eastern dishes, so these tasty Eggplant Meatballs with Feta Cheese truly unite my DNA heritage. This recipe, along with many other lovely ones submitted by foodies who have received their Ancestry DNA results, is available in the free 'DNA Dining' e-recipe book. Featuring a collection of ethnicity-inspired fusion dishes created by you, showcasing the diversity and creativity of cooks across the UK, this unique e-book brings together global flavors in a celebration of amazing food inspired by your heritage and ethnicity.
Back to these super-tasty eggplant meatballs! Did I mention this recipe is easy to follow, totally fuss-free, and easily feeds a large crowd? It's definitely a versatile meal for busy weeknights, equally perfect for dinner parties or as a game-day appetizer to share. I served these vegetarian eggplant meatballs with a classic Italian tomato sauce, but they can also be served as finger food with your favorite spicy dipping sauce, or used as a filling for an awesome lunch-box sandwich. However you serve them, these eggplant meatballs are guaranteed to be a hit at the dinner table!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile and super hungry!
This post is sponsored by Ancestry™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!
Eggplant and Feta Vegetarian Meatballs
These hearty Vegetarian Eggplant Meatballs with Feta Cheese make an impressive, tasty meal and require only few simple fresh ingredients!
Ingredients
For the roasted eggplant
- 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.
TRY ALSO Mediterranean Grilled Balsamic Chicken and Olive Tapenade
** This post was originally published in October 2017 and updated with new info for a better user experience**
