Gluten Free Roasted Eggplant Meatballs

My Grandma is a woman of many talents.  One of the best things she makes is eggplant meatballs. This dish is perfect for vegetarian Italians because it has all the flavors of a traditional meatball, without the meat. I’ve decided to go one step further and make my eggplant meatballs gluten-free.


  • 1 medium eggplant
  • 1 egg
  • 1 cup mashed potato flakes (flavorless)
  • 1 tablespoon parsley
  • 3 mashed garlic cloves
  • salt and pepper

How to:

  1. Preheat oven to 375F.
  2. Slice the eggplant in half length-wise. Salt and pepper the flesh side, and place flesh side down on well-oiled pan.
  3. Bake for 30 minutes. Flip over and bake another 30 minutes, until tender.
  4. Let cool. Peel the eggplants and place them in a strainer. Place a plate or pan underneath the strainer to collect the liquid.
  5. Push on the eggplant to drain excess liquid. Place a bowl or plate on top of the strainer with something to weigh it down and let it drain for 30 minutes. Eggplant should be as dry as possible.
  6. Run the dry eggplant through a food processor or chop it up by hand.
  7. In mixing bowl, combine with egg, potato flakes, spices and garlic.
  8. Form small balls and place on a well oiled pan.
  9. Bake for 30 minutes, flip and bake another 15-20 minutes on the other size.  They will be golden brown and firm.


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