Go Back

Eggplant & Lentil Balls

A light recipe to add to pasta or sandwiches
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Dinner, Lunch
Cuisine All nations
Servings 2 people
Calories 100 kcal

Equipment

  • 1 pot for sauteing
  • 1 cutting board and knife
  • 1 baking sheet
  • 1 mixing bowl and spoon

Ingredients
  

  • 1 medium eggplant skin removed and cut into small pieces
  • 1/4 chopped onion
  • 2 Tbsps. chopped fresh basil and oregano
  • 1/2 tsp. salt or more to taste
  • 1/4 cooked lentils
  • 1/4-1/2 cup breadcrumbs
  • 1 beaten egg
  • 1/2 cup corn meal

Instructions
 

  • Peel and slice eggplant and cut into small pieces. Cut onion into bite-sized pieces. Sauté onions with a bit of salt and olive oil until soften, add chopped eggplant and herbs and cook down with onions. Once eggplant mixture is softened, mash with a fork. In a bowl, add cooked eggplant, lentils, egg, and breadcrumbs. Season with salt to taste. Mix well. Form into small balls, coat with corn meal, and place on parchment-lined baking sheet. Bake for 25 minutes at 350 degrees. Add to pasta or on sandwiches for a yummy meal.
    To view how I made this recipe, please follow this YouTube link.
    🌿Garden Harvest| Fall Touches & Eggplant Lentil Meatballs| Slow Living Vlog
Keyword eggplant, eggplant lentil balls, lentil, pasta dish, vegetarian meal