Oven-Baked Garden Eggplant Meatballs with Fresh Tomato Basil Sauce

 

Ingredients

Oven-Baked Eggplant Meatballs

1 1/2 pounds eggplant, cut into 1-inch cubes, about 2 medium eggplants
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1 cup plus 2 tablespoons seasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley or oregano
1 large egg
1 egg yolk
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder

Fresh Cherry Tomato Basil Sauce

2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups fresh cherry tomatoes, halved
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
1/2 cup fresh basil leaves, roughly chopped
1/4 to 1/2 cup pasta water, as needed

For Serving

Your favorite pasta, cooked according to package directions
Fresh basil, oregano, or parsley
Freshly grated Parmesan cheese

Instructions

1. Roast the Eggplant

Preheat the oven to 375°F.

Place the cubed eggplant on a parchment-lined baking sheet. Toss with the olive oil and kosher salt.

Roast for about 30 minutes, tossing halfway through, until tender and lightly browned.

Remove from the oven and allow the eggplant to cool for 15 to 20 minutes.

2. Make the Fresh Garden Tomato Sauce

While the eggplant roasts, heat the olive oil in a large skillet over medium heat.

Add the garlic and cook for about 30 seconds, until fragrant.

Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor.

Add the cherry tomatoes, salt, black pepper, Italian seasoning, and red pepper flakes, if using.

Cook for 10 to 15 minutes, stirring occasionally and gently crushing some of the tomatoes as they soften and release their juices.

Add a little pasta water as needed to create your desired sauce consistency.

Stir in the fresh basil just before serving.

3. Make the Eggplant Meatballs

Place the cooled roasted eggplant in a food processor. Pulse about 10 to 12 times until finely chopped but not completely puréed.

Add the breadcrumbs, Parmesan, parsley or oregano, egg, egg yolk, garlic, black pepper, and onion powder.

Pulse just until combined.

Shape the mixture into approximately 20 meatballs, using about 2 tablespoons for each.

4. Bake the Eggplant Meatballs

Increase the oven temperature to 400°F.

Arrange the eggplant meatballs on a parchment-lined baking sheet, leaving space between each one.

Lightly mist or brush the tops with olive oil, if desired.

Bake for 20 to 25 minutes, gently turning halfway through, until golden on the outside and firm enough to hold their shape.

5. Serve

Spoon the fresh cherry tomato basil sauce over warm pasta and top with the oven-baked eggplant meatballs.

Finish with fresh garden basil, oregano, or parsley and a sprinkle of freshly grated Parmesan.

Serve warm and enjoy!

Kimberly's Garden Note

Eggplant is one of those garden vegetables that can become so much more than a side dish. Roasting it first develops its flavor, while baking the finished meatballs instead of pan-frying keeps the preparation lighter.

When the garden is also producing cherry tomatoes and fresh herbs, you have the makings of an entire meal growing right outside your door.

For me, that's what garden-to-table cooking is all about: growing food and finding delicious ways to bring the harvest to the plate.

Grow it. Harvest it. Cook it. Seed the Day!