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Vegan Eggplant Meatballs
4.60
from
10
votes
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!
Prep Time:
10
minutes
mins
Cook Time:
1
hour
hr
10
minutes
mins
Total Time:
1
hour
hr
20
minutes
mins
Yield:
4
servings
Course:
Appetizer, Dinner
Cuisine:
Italian
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:
3
meatballs with 1/2 cup sauce
,
Calories:
260
kcal
,
Carbohydrates:
43
g
,
Protein:
8
g
,
Fat:
7
g
,
Saturated Fat:
9.5
g
,
Sodium:
307
mg
,
Fiber:
9
g
,
Sugar:
1
g
- WW Points:
3