Eggplant Aubergine Olive Truffles Vegetarian Meatballs

Elevate your next meal with these irresistible Eggplant Aubergine Olive Truffles Vegetarian Meatballs—a mouthwatering fusion of Mediterranean flavors that's both hearty and wholesome. Made with perfectly roasted eggplant, briny black olives, and aromatic herbs like garlic and oregano, these meatballs achieve a satisfying texture with the help of breadcrumbs and a hint of Parmesan cheese or nutritional yeast for a vegan twist. Baked to golden perfection, these vegetarian meatballs are a versatile addition to your kitchen repertoire—serve them with marinara and pasta, tuck them into a sandwich, or enjoy them as a flavorful appetizer. With just 20 minutes of prep time and a vegan option included, this dish is a must-try for plant-based foodies and culinary adventurers alike!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 0.5 cup black olives
• 1 cup breadcrumbs
• 0.5 cup Parmesan cheese (or nutritional yeast for vegan option)
• 3 cloves garlic
• 0.25 cup fresh parsley
• 1 egg (or flaxseed egg for vegan option)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Rinse and dry the eggplants. Using a fork, poke a few holes in them to release steam while roasting. Place the eggplants on the prepared baking sheet and roast for 30-35 minutes, until they are soft and the skin is slightly charred.

Step 3

While the eggplants are roasting, finely chop the black olives, mince the garlic, and chop the fresh parsley.

Step 4

Once the eggplants are roasted, allow them to cool until you can safely handle them. Peel off the skin and scoop the flesh into a mixing bowl.

Step 5

Use a fork or a potato masher to mash the roasted eggplant into a chunky purée.

Step 6

Add the chopped olives, breadcrumbs, Parmesan cheese (or nutritional yeast), minced garlic, chopped parsley, egg (or flaxseed egg), olive oil, dried oregano, salt, and black pepper to the bowl. Mix thoroughly until the ingredients are evenly combined.

Step 7

Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture, making the mixture easier to shape.

Step 8

Using clean hands, take small portions of the mixture and roll them into 1-inch balls. Place the balls on a clean baking sheet lined with parchment paper.

Step 9

Bake the meatballs at 400°F (200°C) for 20 minutes, flipping them halfway through so they cook evenly and develop a golden crust.

Step 10

Remove the meatballs from the oven and let them cool slightly before serving. These meatballs pair wonderfully with marinara sauce over pasta, as part of a sandwich, or on their own as an appetizer.

Nutrition Facts

Serving size	(1314.1g)

Amount per serving	% Daily Value*
Calories	1581.6

Total Fat 81.1g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 3.8g
Cholesterol 233.6mg	0%
Sodium 6414.2mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 35.3g	0%
Total Sugars 42.9g
Protein 74.8g	0%

Vitamin D 41IU	0%
Calcium 1589.4mg	0%
Iron 13.9mg	0%
Potassium 2615.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 18.2%

Carbs: 37.5%