Vegan Eggplant Meatballs
These delightful vegan eggplant meatballs are a fantastic meat-free alternative, crafted from eggplant, white beans, and breadcrumbs that bind them beautifully. If I were to follow a vegan lifestyle, I could easily enjoy these for dinner on a nightly basis!
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Ingredients
- cooking spray
- 1 tbsp olive oil
- 1 medium onion
- 1 tbsp minced garlic
- 1 cup cooked white beans
- 1/4 cup chopped fresh parsley
- 1 cup whole wheat breadcrumbs or panko
- pinch red chili flakes
- 2 cups quick marinara sauce
- 1 lb unpeeled eggplant
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly coat a large rimmed baking sheet with cooking spray.
- 2
In a spacious nonstick skillet, pour in 1/2 tablespoon of olive oil and heat it over medium-high flame.
- 3
Once the skillet is hot, introduce the eggplant along with 1/4 cup of water. Season generously with salt and pepper, and sauté while stirring occasionally until the eggplant is tender, which should take about 10 to 15 minutes.
- 4
Carefully transfer the cooked mixture to the bowl of a food processor.
- 5
In the same skillet, add the remaining 1/2 tablespoon of oil, along with the chopped onion and minced garlic. Sauté until the onion becomes translucent, approximately 3 to 5 minutes.
- 6
Add this onion-garlic mixture to the food processor, along with the drained beans and fresh parsley. Pulse the mixture until everything is well blended and finely chopped, but avoid making it a puree.
- 7
Stir in the breadcrumbs and red chile flakes, if using. Adjust the salt to your liking, then shape the mixture into 12 meatballs, each about 2 inches in diameter.
- 8
Place the formed meatballs on the prepared baking sheet and bake them until they are firm and golden brown, which should take around 25 to 30 minutes.
- 9
While the meatballs are baking, gently heat the marinara sauce, and serve it alongside the meatballs over pasta, zucchini noodles, or in a whole wheat roll.
Nutrition Information
Notes & Tips
- Slightly Adapted from Mark Bittman's VB6 Cookbook