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Vegan Eggplant Meatballs
These vegan eggplant meatballs are amazing meatless meatballs, made with eggplant, white beans and breadcrumbs to hold them together. If I was a vegan, I would have no problem eating this for dinner every night!
Ingredients
- cooking spray
- 1 tbsp olive oil
- 1 lb unpeeled eggplant (cut into 1-inch pieces)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium onion (chopped)
- 1 tbsp minced garlic
- 1 cup cooked white beans (or drained, rinsed canned)
- 1/4 cup chopped fresh parsley
- 1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
- pinch red chili flakes (optional)
- 2 cups quick marinara sauce
Instructions
- Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.
- When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
- Transfer to the bowl of a food processor.
- Add the remaining 1/2 tablespoon of oil 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 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, 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.
Notes
Slightly Adapted from Mark Bittman's VB6 Cookbook
Nutrition
Serving: 3meatballs with 1/2 cup sauce, Calories: 317kcal, Carbohydrates: 55.5g, Protein: 11g, Fat: 6.5g, Saturated Fat: 0.5g, Sodium: 1374.5mg, Fiber: 8.5g, Sugar: 15g
- WW Points: 3