Pistacia Restaurant And Food Template

Veggie eggplant meatballs

Posted By Marija Cossi| Comments

The flavour and texture will capture your taste immediately!

They are absolutely divine and addictive. You will forget about the meat completely once you try them.










  • 1 small sized onion
  • 1 middle sized eggplant
  • 100 g walnuts
  • 2 eggs
  • 75 g mozzarella
  • 2-3 cloves of garlic
  • 2-3 tbsp parmesan (grated Grana Padano or Parmiggiano Reggiano)
  • 125 g breadcrumbs
  • salt, pepper, oregano


Clean and chop the onion finely.

Peel the eggplant and chop it into small cubes.

Simmer the onion on a frying pan on some olive oil and water for 2-3 minutes until it softens a bit and gets some colour.

Stir in the eggplant cubes and continue simmering for a few more minutes until it all softens. You can add a bit o water or oil if needed.

Season with some salt and pepper.

Blend the walnuts to flour. Add the veggies and pulse again until you get a smooth, creamy texture.


In a different bowl stir the eggs, parmesan, garlic, mozzarella, breadcrumbs and oregano. You will have to smash and tear the mozzarella a bit so it can combine nicely with the rest of the ingredients. You can cut the garlic into very small cubes or press it.

Stir in the walnut/eggplant mixture manually. You can use your hands to combine the ingredients and then form smallo balls that you will place on a baking tray lined with parchment paper.

Bake on 180 C degrees for about 25 minutes.

Be careful not to overbake them because they could get dry. They should form a slight crust and be soft on the inside. The bottom of the meatballs should get brownish when done.

Serve while still warm or cold, with sauce or without, as a main or side dish...whatever! They are simply great, so bon appetit!