Recipes and Cooking Eggplant "Meat" Balls with Chimichurri Be the first to rate & review! The hefty purple nightshade is a delicious swap for meat in this vegetarian recipe. Choose firm eggplans that feel heavy for their size with glossy, smooth skin. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Updated on July 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Chill Time: 15 mins Bake Time: 40 mins Total Time: 1 hrs 15 mins Servings: 4 Yield: 25 "meat"balls and 1/2 cup chimichurri Jump to Nutrition Facts Ingredients 1 medium eggplant, peeled and coarsely chopped (5 cups) 1 8 ounce pkg. cremini mushrooms, coarsely chopped 2 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper 1 cup panko bread crumbs ½ cup cashews, finely chopped ¾ cup shredded Parmesan cheese (3 oz.) 1 egg, lightly beaten 3 tablespoon finely chopped fresh cilantro 2 tablespoon tomato paste 1 tablespoon soy sauce 2 cloves garlic, minced ¼ teaspoon crushed red pepper Nonstick cooking spray Chimichurri Sauce (below) Directions Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper. Arrange chopped eggplant and mushrooms on prepared pan and drizzle with olive oil; toss to coat evenly. Sprinkle with salt and pepper. Bake about 15 minutes or until tender and beginning to brown. Remove from oven; set aside to cool. Once cooled, transfer veggies to the bowl of a food processor. Cover and pulse until finely chopped and mixture resembles the texture of ground meat. Transfer mixture to a large bowl. To the vegetable mixture add bread crumbs, cashews, 1/2 cup of the Parmesan, egg, cilantro, tomato paste, soy sauce, garlic, and crushed red pepper; mix well. Cover and chill at least 15 minutes before shaping. Line rimmed baking pan with parchment paper; set aside. Shape mixture into 1 1/2-inch balls (about 2 Tbsp. each) and arrange in prepared pan. Lightly coat tops of meatballs with cooking spray. Bake 20 to 25 minutes or until golden brown and firm. Serve drizzled with Chimichurri Sauce; sprinkle with remaining 1/4 cup Parmesan cheese. Makes 4 servings. Chimichurri Sauce In a food processor or blender combine 1 1/2 cups packed fresh flat-leaf parsley, 1/3 cup olive oil, 2 Tbsp. chopped fresh oregano, 2 Tbsp. finely chopped shallot, 2 Tbsp. red wine vinegar, 2 Tbsp. lime juice, 3 cloves minced garlic, and 1/2 tsp. crushed red pepper. Cover and blend or process until finely chopped, scraping sides as necessary; set aside. Rate it Print Nutrition Facts (per serving) 509 Calories 38g Fat 31g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 509 % Daily Value * Total Fat 38g 49% Saturated Fat 8g 40% Cholesterol 57mg 19% Sodium 792mg 34% Total Carbohydrate 31g 11% Total Sugars 8g Protein 16g Vitamin C 39.2mg 196% Calcium 289mg 22% Iron 4.6mg 26% Potassium 923mg 20% Folate, total 92.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.