Step 2

Preheat oven to 450 degrees F (232C).

Step 5

Cut the eggplants into small cubes, about 1 inch. Scatter them onto a large baking sheet and drizzle extra virgin olive oil over them. Then sprinkle them with some salt.

Step 8

Place the eggplant into the oven and roast for 20 minutes, then use a spatula to flip over the eggplant and continue to roast for an additional 10 to 15 minutes, or until the eggplants are soft and fork tender.

Step 11

In the meantime, cook up some quinoa in a small pot of boiling water. When quinoa is fully cooked, drain and measure only 1/2 cup and place it into a medium-sized mixing bowl.

Step 14

When the eggplants are done, transfer them to your food processor or mini food chopper and pulse until the eggplant is finely chopped. Do this in small batches if you need to. Then transfer the eggplant to the mixing bowl with the cooked quinoa.

Step 17

Next, LOWER the Temperature of the oven to 400 degrees F (204C).

Step 20

In the same mixing bowl, add all the remaining ingredients and stir the mixture until well combined. Roll the eggplant mixture into meatballs, about 1.5 to 2-inch balls, and place them onto a parchment-lined baking sheet.

Step 23

Bake at 400 degrees, for 25 minutes. Remove and serve them warm with some heated marinara sauce, grated Parmesan cheese scattered on top, and freshly chopped basil as a garnish. Serve warm. Perfect as an appetizer or a side.

Step 25

Yields: 15 to 18 eggplant "meatballs"