Eggplant Meatballs over Cauliflower Puree and Pesto

5 from 2 votes

Eggplant Meatballs over Cauliflower Puree and Pesto

Eggplant Meatballs over Cauliflower Puree and Pesto are SOO good that even your meat-loving friends will love them! These veggie meatballs have a really nice texture and are flavored with fresh herbs, tons of seasonings, and grated Parmesan cheese. And everything comes together pretty easily in 30 minutes. Serve alongside this Arugula Cannellini Feta Salad and The Best Vegan Chocolate Chip Cookies for the ultimate meat-less meal!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American

Diet: Vegetarian

Servings: meatballs

Author: Adrianna Adarme

Cost: $15

Equipment

1 Large saute pan
Food processor
1 large bowl
High-powered blender
Non-stick skillet or medium skillet

Ingredients

Eggplant Meatballs:

1 tablespoon olive oil
1 unpeeled eggplant cut into 1-inch cubes
Salt
1/4 cup water
2 garlic cloves minced
1 shallot or 1/4 yellow onion peeled and minced
1/4 teaspoon crushed red pepper
1 teaspoon dried oregano
3/4 teaspoon salt
2 tablespoons minced basil
2 tablespoons minced Italian parsley
3/4 cup Italian seasoned breadcrumbs
1/4 cup finely grated Parmesan-Reggiano cheese
1 large egg beaten

Cauliflower puree:

1/2 head of cauliflower
2 tablespoon unsalted butter
2 tablespoons creme fraiche
Salt

Easy Everyday Pesto:

1 cup fresh basil
1/2 cup Italian parsley leaves
1/4 cup finely grated Parmesan-Reggiano cheese
1 tablespoon pistachios
1/2 cup olive oil
Salt

Instructions

To Make the Meatballs:

In a large saute pan, set over medium-low heat, add the olive oil. When the oil is warmed, add the eggplant, a few pinches of salt and water. Cover the pan and cook for about 5 minutes, until softened. Give it a good mix and then add the garlic and shallot or onion. Cook for an additional 5 minutes. Transfer to a food processor and pulse until mostly smooth.
Transfer to a bowl, along with the crushed red pepper, oregano, 1/2 teaspoon salt, basil, Italian parsley, bread crumbs, cheese and beaten egg. Mix until combined. Cover with plastic wrap and transfer to the fridge to chill for about 20 to 30 minutes. This will make it easier to scoop.

To Make the Puree:

Meanwhile, make the cauliflower puree. Bring a pot of salted water to a boil. Add the cauliflower florets and cook until softened about 5 to 7 minutes. Remove about 1/2 cup of the cauliflower water and set aside. Drain the cauliflower and transfer to a high-powered blender. Add the butter and creme fraiche (or yogurt) and a splash or two of the cauliflower broth. Pulse until smooth, scraping down the sides as needed. Give it a taste and add salt. I added about 1/2 teaspoon. You may need to give it a stir just before serving.

To Make the Pesto:

To a blender, add all of the pesto ingredients and pulse until smooth, scraping down the sides of the blender as needed. Salt to taste. I added about 1/2 teaspoon of salt.

To Cook the Meatballs and Assemble:

In a non-stick skillet or medium skillet, set over medium heat, add a teaspoon or two of oil. Using a cookie scoop or tablespoon, scoop out meatballs, dropping them on the warm skillet. Repeat until you’ve filled up with the skillet. Cook on each side for abut 2 to 3 minutes, until seared on two sides. Remove from skillet and set aside and repeat with the remaining mixture.
Divide the puree amongst bowls.

Notes

Tips and Tricks

Use a non-stick pan. These veggie meatballs are more fragile than traditional meatballs so a non-stick surface is helpful to ensure that they won’t break apart and crumble as they cook..
In a hurry? Swap out the cauliflower puree for store-bought cauliflower rice and the homemade pesto for store-bought pesto.
Make it in advance. You can make the eggplant meatball mixture up to 2 days in advance when tightly wrapped and stored in the refrigerator. Baked meatballs will last for up to 4 days stored in an air tight container. Freeze for up to 3 months tightly wrapped in plastic wrap and stored in a freezer safe container or plastic bag.
More serving ideas. Serve these meatballs with tomato sauce and spaghetti or spaghetti squash, polenta, rice, couscous or with marinara sauce topped with mozzarella and browned in the oven similar to eggplant parmesan.

Nutrition