Cheese Stuffed Eggplant Meatballs
Eggplant meatballs are perfect for dinner. These vegetarian meatballs are cooked in a chunky tomato sauce and are stuffed with cheese.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 globe eggplants
- 1/4 cup olive oil (divided)
- 1 1/2 cup breadcrumbs
- 1/2 cup walnuts
- 4 cloves garlic
- 1 egg
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 cup Cabot Cheese (cubed)
- 1/2 cup breadcrumbs (for coating)
- 2 cans chopped tomatoes (15 oz. each)
- 1 tbsp olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Cut each eggplant into four pieces vertically. If the skin is thick (which it usually is), peel it completely.
- 2
Sprinkle some salt on both side of each piece and place all eggplant pieces in a colander in a clean sink. Let them sit for 30 minutes so they "sweat".
- 3
Heat half of the olive oil in a large pan over medium heat. Wash the eggplants and dry using a paper towel.
- 4
Fry the eggplants in olive oil over medium or medium low heat until they're soft and golden on both sides, about 4 minutes on each side.
- 5
Once all the eggplants are cooked, place them in a food processor with breadcrumbs, walnuts, garlic cloves, egg and spices. Mix until fully blended.
- 6
Transfer the mixture to a bowl and freeze for 20 minutes.
- 7
Wet your hands with water and form meatballs. Place a cube of Cabot cheese in each meatball and form it into a round meatball.
- 8
Roll each meatball in bread crumbs and place them on a plate. Refrigerate the meatballs for 20 minutes.
- 9
Preheat the oven to 375F and line a baking sheet with parchment paper. Place the meatballs on the baking sheet and bake in the oven for 25 minutes. Meanwhile, make the chunky tomato sauce.
- 10
Chunky tomato sauce:
- 11
Blend the canned tomatoes in the blender for a few seconds and set it aside.
- 12
Heat olive oil in an oven safe pan over medium heat and saute onion until translucent. Add in garlic and cook for a couple of minutes
- 13
Add in tomatoes and salt and black pepper. Bring to a low simmer and cook for ten minutes.
- 14
Assembling the meatballs
- 15
Once the eggplant meatballs have been baked in the oven for 25 minutes, take them out of the oven and place them in the tomato sauce.
- 16
Return the pan with the meatballs and tomato sauce to the oven and bake for another 20 minutes.
- 17
Serve warm with your favorite side dish.