52 Reviews of Eggplant (Aubergine) Meatballs

From: grace chang

On Feb 27, 2005

These were tasty. They tasted exactly like eggplant parmesan, which if you look at the ingredients is eggplant parmesan in a different form. I followed the recipe exactly, and then simmered them in sauce, however they were breaking apart in the sauce after just 10 minutes. Next time I won't simmer them in sauce, just pour the sauce over right before serving. I also, made a double batch to freeze.

From: Tara

On Sep 5, 2002

You would never be able to tell these werent made with beef if they were in a pot of spaghetti sauce. They were really good, I had mine on the side with a little sauce. I used fresh bread crumbs, ran out and threw in about 8 crushed crackers to top up. I rolled them when they were really moist but could form a ball and they were nice and moist after cooking too.

From: Boca Pat

On Mar 26, 2004

These were excellent. I browned them in the oven for about 40 minutes, then added them to a pot of home made pasta sauce and simmered them for about 30 minutes...served over angel hair. A definete keeper. Thanks S'kat for a great recipe.

From: Happy Harry #2

On Jan 13, 2006

First, I must say that I never met a eggplant that I didn't fall in love with at first taste! I have made this recipe twice now and the first time(completely following recipe) it was good but not worth making again. This surprised me as the other reviews are rather glowing. Since I have made this writers other eggplant recipes, I remade this recipe two days later with some tweaking...1.I used freshly grated cheese. 2. I finely minced fresh onion and garlic. 3. I increased the italian herbs another 1/2tsp and did not add any salt. So you see, I really didn't change the recipe, just enhanced it. I also had to cut down the baking time. The second time around was a charm!

From: Roosie

On Mar 2, 2004

Mmmm- YUMMY!!! I haven't tried these with pasta or anything yet- I just took them out of the oven and tried one. They're delicious!! I am really looking forward to having them with pasta or maybe with subs. I substituted garlic powder and onion powder (which I never keep on-hand) with real minced garlic (about one large clove) and onion (about 2 Tbs) and used a mix of basil, oregano and thyme as my 'mixed Italian herbs'. I also used homemade whole wheat breadcrumbs. I think that maybe my "meat"ball size effected this- but my cook time was much, much shorter than yours- I cooked mine about 20 (or less) minutes and they could have done with even less. I ended up with 15 meatballs in all (now down to 13 as I am presently munching on another). Dee-licious!!! Thank you for yet another fabulous recipe, S'kat.

From: SuzieQue

On Apr 27, 2004

My new favorite dish! These are just awesome. I love eggplant and this is a new and different way to prepare it. I mixed everything in the food processor (very briefly)

From: Kiko

On Mar 27, 2007

These turned out delicious! I did have to make a few changes, though. The prep for the eggplant took much longer than I expected. I cubed the eggplant into small pieces before sauteing to cut down on the cook time and on chopping later. I used the food processor after sauteing, but next time I'll just use a potato masher. I only used 1 egg because the eggplant looked wet. If I used 2 eggs, I would have had soup. I used fresh breadcrumbs and needed to use the entire 1 cup. I also used my cookie dough scoop to form the balls. They cooked in just under 1/2 hour. I don't usually like eggplant because of it's bitterness, but providing the salting step was a huge plus- these were not bitter at all! I really enjoyed them. They looked like meatballs and tasted like them, too. They have a lighter texture than the real thing. My husband asked me to make them again, and I will! Thank you!

From: mollywally

On Jun 6, 2004

These were good, but so time consuming that I would not make again. I found them to be best without any sauce on them, and eaten cold. All got gobbled up. mollywally

From: Jackie P.

On Oct 1, 2003

Very good alternative to the regular meatballs. I made ahead of time and froze them to save time. My husband is not a real meatball lover, but he thought these were great. Another good recipe to use up all of the eggplant in my garden. Thanks, S'kat, for sharing your recipe.

From: yenners

On Sep 12, 2006

YUM YUM! And it was very easy to make! My 1 1/2 year old absolutely loved them (spaghetti & meatballs is her favorite food)! i wasn't sure if I should peel the eggplant, so I didn't. And the texture of them with the skin left on was just right!