Roast the eggplant

• Preheat the oven to 200 °C.
• Toss the diced eggplant with half the olive oil, salt and pepper on a baking tray.
• Roast until soft and lightly golden.

Make the bean mixture

• Pulse the beans in a food processor until coarsely mashed.
• Add the roasted eggplant, garlic, egg, breadcrumbs, parmesan and paprika.
• Mix until a moldable mixture forms.

Shape the meatballs

• Shape the mixture into small balls with damp hands.
• Place them on a lined baking tray and brush with the remaining olive oil.

Bake

• Bake the meatballs until firm and browned, turning halfway through.

Serve

• Serve the meatballs warm, with sauce or a salad if you like.