Updated: Apr 14, 2020
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Now, if you scroll through my recipes or my meal prep highlights on my Instagram, you’ll see a lot of vegetables. One that doesn’t usually make an appearance though, is eggplant. Don’t get me wrong, I LOVE eggplant. Sticky Chinese eggplant, eggplant parmesan, eggplant fries, I love it all, but whenever I try any of these recipes myself I always end up with a rubbery, mushy mess. I’ve mastered sautéing, roasting, and even blending other vegetables, but cooking eggplant correctly has eluded me. Until now.
Introducing your new favorite meatless Monday dinner: eggplant “meat”balls. These guys are made from a hearty mixture of eggplant, cannellini beans, brown rice, and cashews. Not to mention, these ingredients provide a decent amount of protein. They’re also loaded with flavor from the aromatics and spices. After taking a bite of these, you’ll forget there’s supposed to be “meat” in the name.
These guys make a great meal prep option. Make a big batch on Sunday and eat them throughout the week. Toss them on pasta, in your favorite sauce, or in sandwiches. My favorite way to use them is on top of some sautéed zucchini noodles with pesto. It makes a great lunch.
These also freeze well. Store them in an airtight container in the freezer. When you're craving meatballs, let them thaw on the counter for about 20 minutes, then reheat them in the oven at 400F until heated through. For me though, I crave them all the time. They never make it to the freezer.