Eggplant Meatballs

These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!

Eggplant Meatballs

Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

These eggplant meatballs have a soft meaty texture. If you love eggplant and are looking for a meatless meatballs dish, you’ll love these!

Eggplant Meatballs

This weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies

The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were a big hit!

Eggplant Meatballs

Prep Time 10 min Cook Time 25 min Total Time 0:35

Ingredients

    For the Eggplant Meatballs

    Tomato Sauce

    Directions

  • Preheat oven to 350°F.
  • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
  • Place eggplant in a bowl and combine with ingredients. Mix well.
  • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
  • Bake for 20 minutes, or until tender and firm to touch.
  • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
  • Garnish and serve.
  • Recipe Notes

  • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
  • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
  • 3. I served mine with spiralized zucchini noodles.
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    Eggplant Meatballs


    What’s your favorite ‘meatless Monday’ meal?

    Easy One-Pan Eggplant Chicken Dinner [VIDEO]

    One-Pan Eggplant Chicken | Lexi's Clean Kitchen

    This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.

    Eggplant and chicken recipe in a potOne Pan Chicken and Eggplant Recipe

    Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta! 

     

     Chicken and eggplant with tomatoes and other veggies in a panWhat other veggies can be used in this dish?

    The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!

    Summer:

    • Zucchini
    • Summer squash
    • Kale
    • Chard
    • Fresh Tomatoes

    Winter:

    • Carrots
    • Cabbage
    • Root Vegetables

    Chicken and eggplant recipesIf you like this one pot recipe, check out these others:

    If you like this eggplant recipe, check out these others:


    Watch the video:


    One-Pan Eggplant Dinner

    Prep Time 5 min Cook Time 20 min Total Time 0:25 Serves 3

    Ingredients

    Directions

    1.  In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
    2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
    3. Add in fresh spinach, mix and let cook until spinach wilts.
    4. Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
    5. Taste and adjust spices as desired! Serve hot.

    Recipe Notes

    • *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
    • **Photos updated April, 2017.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Oven-Baked Eggplant Fries (Low Carb)

    These oven baked eggplant fries are made without breadcrumbs. They are paleo, low-carb, and keto. They are the perfect side dish to any meal. If you love eggplant recipes like we do, these easy eggplant fries are for you.

    Eggplant fries dipping sauce

    Oven-Baked Eggplant Fries

    The local farm had a barrel of their delicious (and just about out-of-season) eggplants last week. This got me to thinking that I haven’t had eggplant in months! My Oven-Baked Zucchini Fries were such a hit that I had to go ahead and make some eggplant fries in the same style. The eggplant takes on the gluten-free breading nicely, making for a crispy exterior and a creamy interior. These fries are such a healthy alternative and to quote my trusty taste tester Mike, “mmm, these taste just like fries!” They were literally gone before I turned around.

    Baked eggplant fries gluten free

    If you like these baked eggplant fries, try these other healthy fries recipes:

    If you like this eggplant recipe, try these other healthy eggplant recipes:

    Baked eggplant fries no breadcrumbs

    What’s your favorite way to eat eggplant?

    Oven-Baked Eggplant Fries

    Total Time 0:00

    Ingredients

    Directions

  • 1. Preheat oven to 425
  • 2. Line a baking sheet and grease lightly
  • 3. Peel and cut eggplant into fry slices and pat extra moisture dry with a paper towel
  • 4. In a large shallow bowl mix corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper
  • 5. In a separate shallow bowl crack the eggs and whisk together
  • 6. Dip eggplant strips into egg, then dredge in ‘breadcrumb’ mix
  • 7. Lay flat on baking sheet
  • 8. Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy
  • Recipe Notes

  • -For extra crisp, broil on high for 3-5 minutes at the end
  • -I serve my eggplant fries with tomato sauce
  • Oven-Baked Zucchini Fries
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Eggplant Pizza Crust [VIDEO]

    If you are looking for a pizza crust that is hearty, delicious, and filled with veggies, this Paleo Eggplant Pizza Crust is for you. My traditional pizza crust  is my go-to when I am craving a traditional thin-crust pizza dough, but I can’t get enough of this veggie packed version!

    Paleo Eggplant Pizza Crust

    I love pizza. I mean, I REALLY love pizza. I personally don’t go for the store-bought gluten-free pizza crusts, or store-bought gluten-free cookies, crackers, etc. for that matter. I
    often don’t find these things to be healthier then the regular options, just allergy-friendly. So, I opt to invent.

    Watch the video:

     

    Making a crust that’s gluten-free, dairy-free, paleo, and healthy? That’s delicious? I’ll take two, please! I have made tons of pizza crusts; from flatbread to cauliflower-based and this one takes the cake with the best reviews in my house!

    Paleo Eggplant Pizza Crust

    Such a great way to get your kiddos to add more veggies into their diet!

    Paleo Eggplant Pizza Crust

    Paleo Eggplant Pizza Crust

    Eggplant Pizza Crust
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    Crust
    1. 1 large eggplant, pealed and grated
    2. 1/2 cup blanched almond flour
    3. 2 tablespoons coconut flour
    4. 2 tablespoons ground flaxseed
    5. 1 organic egg
    6. 1 teaspoon Italian Seasoning
    7. 1/2 teaspoon fine sea salt
    8. 1/4 teaspoon red pepper, more to taste
    Toppings Ideas
    1. Tomato sauce
    2. Pesto
    3. Grilled Chicken
    4. Meatballs
    5. Roasted tomatoes
    6. Sautéed spinach
    7. Sautéed onions
    8. Bacon
    9. Fresh Basil
    10. Fresh parmesan cheese
    Instructions
    1. Preheat oven to 350°F and line a baking sheet with parchment paper.
    2. Peel and grate eggplant into a bowl and let sit for 10 minutes. Prepare topping ingredients and set aside.
    3. Wrap grated eggplant in cheesecloth or a dish towel and squeeze over a bowl to remove excess water.
    4. Place eggplant back in a  large bowl and add in the rest of the crust ingredients. Mix until well combined and form dough into a ball.
    5. Place pizza dough on parchment paper and roll out until the dough is 1/4 to 1/2 inch thick.
    6. Bake for 15 minutes.
    7. Place a sheet of parchment paper on top of the pizza dough and carefully flip it over onto the new piece of parchment paper.
    8. Bake on the other side for 10-15 minutes or until golden brown.
    9. Add toppings of choice and place back into the oven. Broil on high for 5 minutes.
    Notes
    1. This recipe was updated on 1/10/2017. Don't roll the dough out too thin!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/