Eggplant Meatballs in tomato sauce
These tender eggplant meatballs, gently simmered in a velvety Pasta Sauce with Datterini tomatoes, are completely free from eggs and cheese, making them the perfect choice for anyone following a plant-based diet or avoiding lactose.
Made with Pasta Sauce with datterini Tomatoes
Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the naturally sweet and intensely flavorful Datterini Tomato is paired with Monocultivar Ogliarola extra virgin olive oil, a single-variety oil renowned for its delicate, fruity aroma. This luxurious combination creates a sauce with a rich, bold taste and a full-bodied texture, showcasing Mutti’s commitment to authentic Italian quality.
Easy
Ingredients
-
Mutti Datterini Pasta Sauce
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500
g
eggplants
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80
g
breadcrumbs
-
50
g
vegan Parmesan
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1
garlic
clove
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5
tbsp
extra virgin olive oil
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20
g
cornstarch
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fresh parsley, as needed
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salt and pepper t.t.
-
fresh basil leaves, to garnish
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Eggplant Meatballs in tomato sauce: Method
- In a large skillet, heat a generous drizzle of extra virgin olive oil and lightly sauté the garlic clove (left whole and unpeeled) to infuse the oil.
- Dice the eggplants into small cubes and add them to the pan. Season with salt and cook over medium heat for about 15 minutes, or until they become soft and tender.
- Transfer the cooked eggplants to a large mixing bowl and let them to cool off completely.
- Once cooled, mix in the plant-based grated cheese, finely chopped parsley, a few grinds of black pepper, cornstarch, and breadcrumbs. Use a fork to mash the mixture, then knead it briefly by hand. The texture should be sticky, compact, and slightly coarse, not entirely smooth.
- Shape the mixture into meatballs, each weighing approximately 20–25 g.
- Pan-fry the meatballs in a skillet with a couple of tablespoons of olive oil, allowing the base to turn golden before gently tossing the pan to brown all sides evenly.
- In the meantime, warm the Mutti Pasta Sauce with datterini tomatoes in a separate pan over low heat for 2–3 minutes.
- Pour the warm sauce over the eggplant meatballs and let them simmer together for a couple of minutes over medium heat.
- Serve hot, garnished with a few fresh basil leaves.