How To Make Vegan Eggplant Meatballs
This is your favorite meatball dish with a healthy twist. A meatless vegan eggplant meatball recipe that is very tasty and will surely complete your dinner.
- cooking spray
- 1tbspolive oil
- 1lbeggplant,unpeeled, cut into 1-inch pieces
- 1tspkosher salt
- ½tspblack pepper
- 1medium onion,chopped
- 1cupwhite beans,cooked, drained, rinsed canned
- ¼cupfresh parsley,chopped
- 1cupwhole wheat breadcrumbs,or panko, use gf crumbs for gluten free
- pinchred chili flakes,optional
- 2cupsquick marinara sauce
Heat the oven to 375 degrees F.
Spray a large rimmed baking sheet with cooking spray.
Place ½ tablespoon olive oil in a large nonstick skillet over medium-high heat.
When hot add the eggplant and ¼ cup water.
Season with salt and pepper and cook, stirring occasionally until tender, for 10 to 15 minutes.
Transfer to the bowl of a food processor.
Add the remaining ½ tablespoon of oil to the skillet with the onion and garlic and cook until translucent for 3 to 5 minutes.
Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the breadcrumbs and red chile flakes if using.
Taste for salt then roll into 12 meatballs about 2-inches in diameter.
Transfer to the prepared baking sheet and bake until firm and browned for about 25 to 30 minutes.
Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles, or on a whole wheat roll.
- Calories: 453.01kcal
- Fat: 11.34g
- Saturated Fat: 1.43g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.76g
- Polyunsaturated Fat: 2.96g
- Carbohydrates: 71.24g
- Fiber: 15.40g
- Sugar: 15.22g
- Protein: 18.97g
- Cholesterol: 2.64mg
- Sodium: 848.62mg
- Calcium: 233.49mg
- Potassium: 1714.47mg
- Iron: 8.25mg
- Vitamin A: 60.58µg
- Vitamin C: 12.82mg
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