Eggplant Meatballs

Photo by Maggie Marguerite Studio ( IG: @maggiemarguerite)

Photo by Maggie Marguerite Studio ( IG: @maggiemarguerite)


Serves 4-6


  • 1 lb medium eggplant, diced, skin intact

  • 2 tbsp olive oil + extra

  • 2 oz. garlic confit (recipe below)

  • 2 oz. white onion, minced

  • 4 oz. grated parmesan cheese

  • 4 oz. fresh bread crumb

  • 1 whole egg

  • Salt and pepper, to taste


  • Prepare the eggplant:

    • Toss diced eggplant (with skins) in olive oil and season with salt and pepper. Roast in 375 degree oven for 15-20 minutes or until caramelized. Toss halfway through. Remove from oven and cool completely.

  •  Prepare the meatballs:

    • While the eggplant is cooling, sauté onions in olive oil until caramelized. When eggplant is cool enough to work with, mix all ingredients together. Add more bread crumbs as needed to create a texture that can be shaped into 2 oz. balls. Lay formed balls out onto a sheet tray, and cool. Once cooled completely, drizzle with olive oil and roast in a hot oven to brown. Serve with preferred sauce and pasta of zucchini noodles.

  • For Garlic Confit:

    • Ingredients

      • 6 heads of garlic, peeled

      • 1 cup olive oil

    • Procedure

      • Place cloves of garlic in a small saucepot and cover with olive oil. Bring to a simmer then reduce heat and cook for 45 minutes or until garlic is tender. Transfer garlic cloves to a jar, cover with the olive oil, and cool to room temperature. The garlic confit will keep in the refrigerator for several weeks or in the freezer for a few months.