Tag Archives: vegan eggplant meatballs

My Nutritarian Diary: Vegan Eggplant Meatballs

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In my opinion, great plant-based recipes taste great, are nutritious, and feature vegetables prominently. Well, this Vegan Eggplant Meatballs recipe does that and more. One of the things I like most about these little guys is that they can be eaten in a variety of ways.

These “meatballs” are great served hot out of the oven on noodles (zucchini, wheat, or gluten free) and topped with a homemade veggie marinara sauce. They would make an excellent warmed appetizer dipped in your favorite store-bought, plant-based spaghetti sauce. And as leftovers, they taste excellent cold served on top of a large salad.

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So whatever your eating style or mood, these eggplant delights are an excellent treat!

And if you decide to eat the leftovers on a plate of lettuce, why not whip up some of Dreena Burton’s “Magical” No-Oil Vinaigrette to go with it.

Or if you are in the mood for another delicious eggplant-centric meal, I recommend giving my Baked Eggplant Spaghetti recipe a try!

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Vegan Eggplant Meatballs
(Slighty adapted from skinnytaste.com, which slightly adapted it from Mark Bittman’s VB6 Cookbook)

INGREDIENTS:
• ¼ cup (or more) of low sodium vegetable broth, for sautéing
• 1 large eggplant, cut into 1-inch cubed pieces
• 1 teaspoon (or to taste) sea salt, mixed
• ½ teaspoon black pepper
• 1 medium onion, chopped
• 3 cloves of garlic (or more depending on taste)
• 1 cup cooked white beans (or drained and rinsed canned beans)
• ¼ cup fresh parsley (or a ¼ cup mix of fresh parsley, fresh oregano, etc.)
• 1 cup whole wheat breadcrumbs or panko
• ¼ cup of nutritional yeast, optional
• pinch of red chili flakes, optional

DIRECTIONS:
“Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray [or line sheet with parchment paper].

Place [vegetable broth] in a large nonstick skillet over medium high heat. When hot add the eggplant …. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. [Add more vegetable broth if necessary to keep from sticking.] Transfer to the bowl of a food processor.

Add [more vegetable broth] to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley [or other fresh seasoning blend] and pulse until well combined and chopped, but not pureed.

Combine the mixture with the breadcrumbs, [nutritional yeast if using] and red chili 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, 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” (skinnytaste.com).