Easy and vegetarian eggplant balls are an excellent dinner choice for the whole family. They're similar in concept to falafel! Roasted eggplant adds a smooth and nutty flavor to heart-healthy whole wheat bread, along with garlic and basil, which make this great for dunking in marinara sauce or tzatziki!
2 large eggplants
2 garlic cloves
5-6 big basil leaves
3/4 cup whole wheat bread crumbs
1/4 cup grated pecorino romano
Preheat oven to 425 degrees.
Cut the eggplants in half lengthwise. Cut a criss cross pattern through just the flesh of the eggplant. Place onto a lined baking dish and season with olive oil, salt and pepper.
Bake for approximately 25 minutes until tender and lightly golden. Allow to cool before handling. Once cooled, scoop out the flesh and place into a food processor. Discard the skin.
Place the remaining ingredients in with the eggplant. And pulse until nearly smooth.
Form the mixture into balls the size of a meatball. Place onto a parchment lined baking sheet. Bake the eggplant balls for about 25 minutes until crisp on the outside.