Eggplant “Meatballs” and Sugar Snap Peas in a Toasted Sesame Sauce
Vegetarian meatballs get an Asian twist when stir fried with sugar snap peas and a toasted sesame sauce with ginger and garlic.
Yield: 4 servings
For the eggplant meatballs
  • 1 large eggplant, unpeeled
  • 1 cup fresh breadcrumbs
  • ¼ cup finely grated manchego
  • 2 tbsp minced cilantro
  • 1 garlic clove, grated
  • freshly ground black pepper
  • 1 large egg, lightly beaten
  • olive oil, for frying
For the stir fry
  • ½ lb sugar snap peas
  • Campbell's Toasted Sesame with Garlic and Ginger Skillet Sauce
  1. Cut the eggplant into 1-inch cubes. Bring a large pot of salted water to a boil. Boil the eggplant cubes for 10 minutes, pushing them down as necessary to ensure they remain immersed in the water. Drain. Allow to cool a bit.
  2. Using a potato ricer or the back of a wooden spoon, squeeze out as much water as possible from the eggplant. Chop finely by hand.
  3. In a large bowl, combine the eggplant, breadcrumbs, manchego, cilantro, garlic, and black pepper until well combined. Mix in the egg. Season to taste with salt and pepper.
  4. Form the eggplant mixture into small balls that are about 1 inch in diameter.
  5. Pour olive oil into a 10-inch skillet to a depth of about ½-inch. Turn the heat to medium. When the olive oil starts to shimmer, put one eggplant-ball in the pan. If it starts to sizzle immediately, then it is hot enough. If not, wait for the oil to get hotter. Fry the balls, turning gently with a spoon, for about 3 minutes. With a slotted spoon, transfer them to a paper towel-lined plate. Repeat until all the balls are cooked.
  6. Clean out the skillet and then pour the toasted sesame sauce in it. Warm over medium heat. Add in the sugar snap peas and cook for 3-4 minutes, stirring frequently, until slightly tender but still crisp. Add in the eggplant meatballs and saute until coated in sauce and warmed through. Serve over rice.
Eggplant meatballs adapted from My Calabria via Big Flavors From a Tiny Kitchen
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at