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    Nov 1, 2019 Modified: Oct 16, 2021by Lyn Corinne Liner This post may contain affiliate links.

    Gluten Free Cajun Eggplant Meatballs with Remoulade Sauce

    Jump to Recipe Print Recipe

    Cajun eggplant meatballs in a round white bowl with remoulade sauce and red flowers.

    Full of amazing flavor and texture, my brand new gluten free Cajun eggplant meatballs are sooo worth planning a special trip to the market, y'all. Seasoned eggplant cooks down with the brown Cajun trinity, garlic and broth until melt-in-your-mouth tender. Then, it all gets a quick mashing before a quick toss with lightly beaten eggs and bread crumbs. Then, finally formed into 'meatballs' that take just 20 minutes to bake before being served with spicy, over-the-top creamy south Louisiana-style remoulade sauce. Yep and yay...

    A white round plate filled with GF eggplant meatballs with Cajun remoulade sauce.

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    Our Late Backyard Growing Season Inspired Me to Create This Brand New Cajun Eggplant Recipe

    We (I mean Mark) got a really late start on backyard gardening this year, y'all. We just had a lot going on earlier in 2019. So, instead of missing the growing season altogether, Mark decided to go ahead and plant a few things.

    I was honestly surprised when he told me that he planted eggplant. He used to not like the southern staple veggie. But, a few months ago I made fried eggplant and then Creole eggplant Parmesan. And, the short version of it is that he is now a dedicated eggplant fan!! So yay!!! 🙂

    Meanwhile in Mark's garden, this beauty below finally grew to adulthood and was ripe for the picking. I wanted to mark the occasion by developing a brand new recipe that celebrated south Louisiana. So, after much thought and consideration, I came up with these gluten free Cajun eggplant meatballs. 

    A garden grown raw eggplant against a white plate.

    Meatballs are always, always my jam. I had a feeling that the flavor of the eggplant meatballs would be perfect with remoulade sauce. So, I took the chance. And I couldn't be any more happy with the results, y'all!

    Turns out, eggplant meatballs and remoulade sauce are indeed the perfect match. And while there's some work to be done with this recipe, the yum-delicious taste and texture is worth every second of preparation!!! 

    Just as perfect as an appetizer as it is for a side, or even a main dish, this is one recipe that's going on our permanent must-have menu list throughout the year....

    Ok, So Here's How to Make Gluten Free Cajun Eggplant Meatballs with Remoulade Sauce 

    Start the gluten free Cajun eggplant meatballs with remoulade sauce by making the sauce. Set the sauce aside in the refrigerator. Then, slice and chop the eggplant. Coat liberally with salt, black pepper and cayenne pepper, then set aside:

    Salted cut-up eggplant in a glass measuring cup.

    Now, get the trinity going in a cast iron skillet. When browned, add garlic, and cook for about 1 more minute, or until fragrant:

    The Cajun trinity and garlic cooking down in a cast iron skillet.

    Stir the raw eggplant into the skillet: 

    Eggplant and veggies in a black cast iron skillet.

    And cook down until the eggplant is super soft: 

    Eggplant and veggies in their final skillet cooking stage.

    Remove from heat. Then, use a potato masher to mash the eggplant down along with the veggies:

    Mashed eggplant and Cajun trinity veggies with garlic in a cast iron skillet.

    Pour the mixture into a bowl. Add hot sauce, bread crumbs and two lightly beaten eggs: 

    Breadcrumbs and mashed eggplant and veggies in bowl.

    Stir to combine. Then, form into small balls and arrange over a roasting pan. (I used a tablespoon scoop twice to form the balls, which yielded 21 balls for me.)

    Raw Cajun eggplant meatballs on a roasting pan.

    Finally, bake for 20 minutes, or until the balls brown slightly and are cooked all the way through.

    And that's it y'all!! I'll be the first to admit the appearance of these gluten free Cajun eggplant balls really do not do the taste justice upon first sight. But, y'all, once you take that first bite, these meatballs are going to transform into the most beautiful 'belle of the food balls' you've ever seen!!! I promise!! Yep!!

    Boasting an incredible texture and taste that you'll probably never, ever forget, this nouvelle Cajun recipe is one you'll be proud to serve to guests at any event. The flavor dimension from the browned veggies and eggplant is quite sophisticated, if I do say so myself.

    And the remoulade sauce hits the flavor-popping experience right out of the park.

    It's a win-win recipe that you may have to double for company, because you just might eat want to eat several (if not all) of the first batch yourself!

    Share these gluten free Cajun eggplant meatballs with those whose personalities are just as soft and warm as they are hot and spicy. And see y'all on the yum side...

     

    Closeup of GF Cajun eggplant balls

    A white bowl filled with gluten free Cajun eggplant meatballs against a black background.

    Gluten Free Cajun Eggplant Meatballs with Remoulade Sauce

    An authentic nouvelle Cajun recipe, these gluten free Cajun eggplant meatballs with remoulade sauce are the perfect appetizer, side dish or even main dish event for home, parties and potlucks.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer/ Side Dish
    Cuisine: Cajun
    Keyword: Cajun eggplant meatballs, eggplant meatballs, gluten free Cajun eggplant meatballs, gluten free eggplant meatballs
    Prep Time: 13 minutes
    Cook Time: 1 hour
    Servings: 4 people
    Author: Lyn Corinne Liner | A Sprinkling of Cayenne

    Ingredients

    For the Cajun Remoulade Sauce

    • 1 batch remoulade sauce

    For the Gluten Free Cajun Eggplant Meatballs

    • 1 1 ½ pound eggplant
    • salt, black pepper and cayenne pepper to taste
    • 1 onion, chopped
    • 1 green bell pepper, chopped
    • 1 celery rib, chopped
    • 3 garlic cloves, minced
    • 3 tablespoons oil or butter
    • ½ cup gluten free chicken broth
    • 2 cups gluten free bread crumbs
    • 1 to 2 teaspoons gluten free hot sauce
    • 2 eggs, lightly beaten
    • 1 tablespoon dried paprika
    • 1 tablespoon dried parsley flakes
    • 1 teaspoon onion powder
    • salt, black pepper and cayenne pepper to taste

    Instructions

    • Prepare the remoulade sauce. Cover and set aside in the fridge.
    • Slice the eggplant, then chop into 1-inch cubes. Season liberally with the SP&C. Set aside.
    • Pour the onion, bell pepper, celery and butter or oil into the skillet.
    • Cover and cook until the veggies are browned, stirring often.
    • Add the minced garlic. Cook for one additional minute.
    • Stir the eggplant cubes and the GF chicken broth into the mixture until well-combined.
    • Cook for 10 to 15 minutes until soft, stirring often.
    • Remove skillet from heat.
    • Preheat oven to 375 degrees F.
    • Use a potato masher to mash the mixture down together.
    • Pour into a large bowl, let cool slightly.
    • Add the hot sauce, parsley, onion powder, paprika and bread crumbs to the mixture.
    • Form into small balls, using a tablespoon scoop to make 2-tablespoon balls. (I got 21 balls with this method.)
    • Bake on the top of a well-greased roasting sheet for 20 minutes, or until cooked through.
    • Serve with remoulade sauce.
    Click here to follow on Instagram @asprinklingofcayenne

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    Comments

    1. Gala says

      November 02, 2019 at 11:39 am

      5 stars
      Lyn, I love eggplants and always looking for new recipes! Definitely need to try your recipe! Thank you for sharing!

      Reply
      • Lyn Corinne Liner says

        November 04, 2019 at 11:43 am

        You're welcome. Please let me know when you do try it! 🙂

        Reply

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