This recipe for Vegan Eggplant “Meat” Balls is perfect for us plant eaters but it’s also a great option for meat eaters too. The flavour is rich and delicious and in combination with marinara sauce and possibly spaghetti it is guaranteed to be a winner with anyone.
One of my most favourite meals on our recent trip to the US was chef Chloe Coscarelli‘s vegan “meat” balls. I have been determined to give them a go and after some experimenting I have come up with my own delicious eggplant and lentil version.
Eggplant "Meat" Balls
2016-02-12 22:59:11
Ingredients
- 1 tablespoon olive oil
- 1 red onion
- 2 cloves garlic
- 2 medium eggplants
- 1/2 teaspoon dried Italian mixed herbs
- 1/2 cup water
- 3 small slices stale sourdough bread
- 1 cup cooked brown lentils
- 2 tablespoons ground flax seeds
- olive oil to brush on baking tray
Instructions
- Finely dice the onion and crush the garlic.
- Sauté the onions and garlic with the olive oil, in a large pot, over a medium heat for 10 minutes or until soft.
- Dice the eggplants into 2cm cubes and add to the pot with the onions and garlic.
- Stir gently for a few minutes then add the dried herbs and the water.
- Turn the heat down to low/medium.
- Continue to stir the contents of the pot occasionally for a further 15 minutes making sure the eggplants do not stick to the bottom of the pot.
- Set aside and allow to cool.
- Blitz the bread in your food processor until bread crumbs are formed.
- Add the cooked lentils, cooled eggplants and ground flax seeds and pulse until a smooth even mixture is just formed.
- Chill in the fridge for 30 minutes.
- Pre-heat your oven to 180degC.
- Using your hands form the mixture into meatball sized balls.
- Arrange the balls on a greased baking tray and brush each ball with a small amount of oil.
- Bake for 20-25 minutes or until firm and golden.
- Serve with your favourite tomato marinara sauce and or spaghetti.
- Serves 4
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