Ingredients
Scale
- 1 Eggplant – diced
- 1 large onion – diced
- 3 tbsp olive oil
- 2 tsp each: salt and pepper
- 2–3 cloves garlic
- 3 tbsp pesto
- 1/4 cup breadcrumbs
- 1/4 cup cooked quinoa
- 2 tbsp parmesan cheese
- 2 tsp Italian seasoning
Instructions
- In a baking tray, add diced eggplant and onions along with a generous pinch of salt + pepper and olive oil. Bake at 375F for 20-25 mins.
- Once the veggies are cooked and roasted, cool for 10 mins. Add to a food processor along with the garlic, pesto, breadcrumbs, parmesan cheese, seasoning and quinoa.
- Pluse until everything is well combined. Roll into small balls and cook in a skillet with a little drizzle of olive oil for 2-3mins (until golden brown).
- Serve with pasta of choice or meat ball sub! Enjoy!
Notes
- For this recipe I used my spicy vodka sauce recipe.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
Keywords: meatless, meatballs, eggless, dinner, vegetarian, eggplant parm, quinoa