A Meatless Monday Must!

My go to for Meatless Monday usually involves eggplant because of how versatile it is. From grilling, roasting and frying, eggplant holds up under high heat and simmers beautifully when cooked low and slow.

It is important to season eggplant to your liking as it’s pretty bland on its own. Eggplant pairs brilliantly with the smoky North African spice, Berbere and one of Italy’s favorite, fennel, which is what is used in my Meatless Monday Eggplant Meatball recipe.

Pairing these meatballs with your favorite grain free pasta and jarred sauce makes this a scrumptious meat free, low carb meal in a little over an hour.

Make it, photograph it and tag me on social. Would love to know what you think.

Yield: 4

Author: Foodie On The Fly

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Eggplant Meatballs

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 1 large eggplant, skin removed and cubed
• 1 medium onion, diced
• 1/2 fennel bulb, diced
• 6 cloves of garlic, chopped
• 10 basil leaves, stems removed and chopped
• 1 tbsp ground fennel
• 1 tbsp Berbere
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 1 cup dry red wine
• 1 tsp balsamic vinegar
• 1/2 cup water
• 2 eggs, lightly beaten
• 3/4 cups seasoned breadcrumbs
• 2 tbsp olive oil, separated
• 1/2 cup Pecorino Romano, grated
• 1/2 cup Parmesan Reggiano, grated

Instructions

1. Preheat oven to 350 degrees and lightly grease a baking sheet.
2. In a large skillet, add 1 tablespoon olive oil and place over medium-high heat. Add garlic, onion, and fennel, cooking until translucent for about 5 minutes.
3. Add eggplant and ground fennel, berbere, pepper, salt, garlic powder, onion powder, Italian seasoning, and balsamic vinegar and mix until well blended.  Add wine and water while stirring to ensure the eggplant is well coated. Reduce heat to low and cover skillet allowing eggplant to soften for about 20-25 minutes.
4. Once tender, strain eggplant over a bowl, reserving the liquid. Let cool slightly and gently squeeze the eggplant to remove any excess liquid with your hands, reserving the liquid.
5. Transfer eggplant to a large bowl. Taste test and add more salt-free seasonings as needed.
6. Combine cheese, basil, eggs, and bread crumbs with the eggplant. Add the remaining tablespoon of olive oil. Stir with a silicone spoon or by hand until ingredients are well distributed and the mixture sticks together. Add more breadcrumbs if needed. Refrigerate for 15 mins then roll into 1 inch balls.
7. Place eggplant balls onto the prepared baking sheet. Bake in the oven for 30 mins.
8. Serve immediately. 

Optional

1. Serve with your favorite pasta and jar sauce.  I use Chickpea Cavatelli Pasta and Rao's Marinara Sauce. Use the reserved juices from the eggplant to punch up the flavor in your jarred sauce. Garnish with basil and grated parmesan, if desired. 

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