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Eggplant Meatballs with Pomegranate Sauce

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Eggplant meatballs with pomegranate sauce is a vibrant and flavorful dish combining roasted eggplant, aromatic spices, and a tangy pomegranate glaze. It’s a unique twist on classic meatballs, offering a savory-sweet balance that works as both a main dish or appetizer.

Ingredients

2 large eggplants, diced and peeled (about 10 cups)

3 tablespoon extra virgin olive oil, divided

1 large onion, diced

4 cloves of garlic, minced or grated

2 flax eggs (2 tablespoon ground flax seeds combined with 5 tablespoon of water) or two large eggs

2 cups Panko bread crumbs

1 cup chopped cilantro or parsley

1 teaspoon ground turmeric

1 teaspoon sumac

1 teaspoon sea salt

½ teaspoon ground coriander

¼ teaspoon ground black pepper

2 tablespoon extra virgin olive oil

1 medium onion, diced

1 ½ cups pomegranate juice

6 tablespoon pomegranate molasses

¼ cup honey

½ teaspoon salt

Pomegranate seeds

Chopped cilantro or parsley

Instructions

  1. Prepare the eggplant meatballs: Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for about 20-25 minutes until the eggplant becomes tender and slightly caramelized.
  2. Make the meatball mixture: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant. In a large mixing bowl, combine the roasted eggplant, sautéed onion and garlic, flax eggs (or regular eggs), Panko bread crumbs, chopped cilantro or parsley, turmeric, sumac, salt, coriander, and black pepper. Stir everything together until well incorporated.
  3. Shape the meatballs: Form the mixture into small meatballs (about 1-inch in diameter). Place them on a baking sheet lined with parchment paper.
  4. Bake the meatballs: Drizzle the remaining 1 tablespoon of olive oil over the meatballs and bake for 25-30 minutes, or until golden brown and crisp on the outside.
  5. Make the pomegranate sauce: In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Pour in the pomegranate juice, pomegranate molasses, honey, and salt. Stir well, then let the sauce simmer for about 10-15 minutes, allowing it to reduce and thicken.
  6. Serve: Drizzle the pomegranate sauce over the eggplant meatballs, then garnish with fresh pomegranate seeds and chopped cilantro or parsley. Serve immediately.

Notes

For a spicy kick, add red pepper flakes or a chopped chili pepper to the meatball mixture.

For a vegan option, use flax eggs instead of regular eggs.

If cilantro or parsley isn’t available, try basil or mint for a different flavor.

For a crispier texture, you can pan-fry the meatballs instead of baking them.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet.

Nutrition

Find it online: https://familydinnercooking.com/eggplant-meatballs-with-pomegranate-sauce/