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Vegetarian Eggplant Meatballs

Prep Time:

1 hr

Cook Time:

30 minutes


4 Servings

About the Recipe

VEGETARIAN EGGPLANT ‘MEATBALLS’ (meatless)🍆🔥 This is a perfect lunch or dinner idea that is ideal for those who are vegetarian or trying to eat a more plant based, sustainable diet. The recipe is also gluten free and tastes better than expected! I was inspired after seeing @bondi_mumma ‘s Eggplant Meatballs so this recipe is based off hers. Enjoy.


2 eggplants, roughly chopped

1 bunch of basil, parsley and spinach

2 garlic cloves

1 egg

1/4 cup parmesan

1-2 cups almond meal

2x 400g tinned tomato

Goats cheese/ricotta

Salt + Pepper


Fry eggplant in a frypan in olive oil until soft. Add water so eggplant doesn’t stick to pan.

Add basil, parsley, spinach, garlic, egg, and parmesan to a food processor and process until slightly combined.

Add in eggplant and 1 cup almond meal and process until just combined. Add in 1 more cup of almond meal. The mixture is going to be very wet and sticky. This is normal.

Roll sticky mixture into meat sized balls on a lined baking tray and bake for 30-35 minutes on 180°C or until golden and relatively hard.

Whilst the balls are baking, simmer tinned tomatoes on a frypan with lots of seasoning.

Once balls are cooked, add into tomato sauce and allow to simmer for 30 mins. Add in goats cheese, extra basil and extra seasoning. Serve with pasta!

[NOTE]: This recipe will make about 24 ‘meatballs’. If there are leftover balls that you did not use in the pasta dish, eat them with some hummus or any dip of your liking. They taste delicious!

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