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Introduction
Looking for a delicious meatless alternative that’s hearty, flavorful, and easy to whip up? These savory eggplant bites are your new go-to recipe. Perfect as appetizers, snacks, or a main course when paired with pasta or salad, these little gems are packed with flavor and nutrients. Whether you're vegetarian or simply trying to cut back on meat, these eggplant balls deliver satisfaction in every bite.
Ingredients
1 large eggplant (about 1 lb), peeled and cubed
1 tablespoon olive oil
2 cloves garlic, minced
½ cup breadcrumbs (plus more for rolling)
¼ cup grated Parmesan cheese (or vegan alternative)
1 egg (or flax egg for vegan option)
2 tablespoons chopped fresh parsley
½ teaspoon dried oregano
Salt and pepper to taste
Optional: a pinch of red chili flakes for heat
Directions
Cook the Eggplant: In a large skillet, heat olive oil over medium heat. Add the cubed eggplant and cook until soft and golden brown, about 10–12 minutes. Stir in garlic for the last minute of cooking.
Mash the Mixture: Transfer the cooked eggplant to a bowl and mash it until mostly smooth (a few chunks are okay for texture).
Mix It All Together: Add breadcrumbs, Parmesan, egg, parsley, oregano, salt, and pepper. Mix well until the mixture holds together. If it's too wet, add a bit more breadcrumbs.
Shape the Balls: Form the mixture into small balls (about 1 inch in diameter) and roll them lightly in breadcrumbs.
Bake or Fry:
To bake: Preheat oven to 375°F (190°C). Place the balls on a lined baking sheet and bake for 20–25 minutes, flipping halfway.
To fry: Heat a shallow layer of oil in a pan and cook the balls until golden on all sides, about 6–8 minutes total.
Cool and Serve: Let them rest for a few minutes before serving with your favorite dipping sauce or pasta.
Serving and Storage Tips
Serve these eggplant bites with marinara sauce, garlic aioli, or a drizzle of tahini for a Mediterranean vibe. They pair well with pasta, grain bowls, or can stand alone as tasty appetizers.
To store, place leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best texture. You can also freeze them for up to 2 months—just thaw and reheat before serving.
Variations
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