Eggplant Polpetta Recipe

Eggplant Polpetta Recipe

These eggplant popletta (meatballs) are vegetarian, full of protein and so easy to make

Cindy Lam  Cindy Lam  on 21 Mar '16

Serves: 8–10 eggplant balls

Prep time: 10–15 minutes

Cooking time: approx. 1 hour


  • 1 medium size eggplant, finely diced
  • 2-3 tbsp olive oil
  • 2 garlic cloves, left whole
  • 1-1 ½ cup breadcrumbs
  • 1 bowl cooked brown rice
  • ½ can lentils
  • 2 eggs
  • 3-4 tbsp chickpea flour
  • 2 tbsp chopped spring onion
  • 1 tsp finely chopped ginger
  • 1 tbsp soy sauce
  • 1 tsp mixed spice powder (allspice, nutmeg, coriander, cinnamon or any other spices)


  1. Preheat the oven to 180ºC. On a baking tray, drizzle 2-3 tbsp of olive oil over the eggplant and garlic. Season well and roast for about 20-25 minutes until cooked through. Remove from the oven.  
  2. Once cool enough to handle, blend together with 1 cup of breadcrumbs in a food processor until smooth. Reserve the extra breadcrumbs to sprinkle before baking. 
  3. Transfer the eggplant mixture to a large mixing bowl. Mix in the brown rice, lentils, eggs, chickpea flour, spring onion, chopped ginger, soy sauce, and mixed spice powder. Adjust seasoning to taste. 
  4. Use your hands to make each small eggplant ball (polpetta) and sprinkle more breadcrumbs around each polpetta. Transfer these little polpetta to a baking tray with a baking sheet.  Roast for around 25-30 minutes.  

TIP: Serve the eggplant polpetta with whatever sauce you like. I usually serve them with sriracha yogurt and mayo sauce.  

eggplant polpetta

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.