Eggplant and Chickpea Meatballs Recipe

Ingredients:

• 1 medium-sized eggplant, chopped into small pieces
• 1 can of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• ¼ cup of parsley, chopped
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• ⅓ cup of breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the chopped eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil, cumin, smoked paprika, and salt. Roast for 15-20 minutes until tender and slightly golden in color.
3. In a large frying pan, heat the remaining tablespoon of olive oil over medium heat. Fry the onions until translucent, then add the garlic and fry for an additional minute.
4. Add the chickpeas to the frying pan and mash with a fork. Cook for 2-3 minutes until warmed throughout.
5. In a large mixing bowl, combine the roasted eggplant, chickpea mixture, and breadcrumbs until thoroughly combined.
6. Form the mixture into meatballs, roughly the size of golf balls, and place them on a baking tray lined with parchment paper.
7. Bake the meatballs for 20-25 minutes or until golden brown.
8. Garnish with chopped parsley.

Verdict:

These Eggplant and Chickpea Meatballs are a delicious vegetarian alternative to traditional meatballs. The eggplant adds a savory, smoky flavor while the chickpeas provide a hearty texture. Combined with the aromatic spices, these meatballs are a filling and flavorful option for any occasion.

Serving suggestions:

• Serve over a bed of steaming spaghetti and tomato sauce for a classic Italian-style meal.
• Add them to wraps or pita bread with hummus, fresh veggies, and a tangy sauce for a Middle Eastern-inspired dish.
• Enjoy them on their own as a protein-rich snack or appetizer.