Vegan Eggplant Meatballs

Servings: 4 | Amount per Serving: 3 meatballs with 0.5 cup of sauce

• Calories: 260 | Carbohydrates: 43g
• Fiber: 9g | Protein: 8g
• Sodium: 307mg | Sugar: 1g
• Total Fat: 7g | Saturated Fat: 9.5g

• Prep Time: 10mins
• Cook Time: 1 hr 10mins
• Total Time: 1hr 20mins

Ingredients

• 1) Cooking spray
• 2) 1 tablespoon olive oil
• 3) 1lb | 450g unpeeled eggplant, cut into 1-inch pieces
• 4) 1 teaspoon kosher salt
• 5) 0.5 teaspoon black pepper
• 6) 1 medium onion, chopped
• 7) 1 tablespoon minced garlic
• 8) 1 cup cooked white beans, or drained, rinsed canned
• 9) 0.25 cup chopped fresh parsley
• 10) 1 cup whole wheat breadcrumbs
• 11) Pinch red chili flakes, optional
• 12) 2 cups marinara sauce

Steps

• 1) Heat the oven to 375°F | 190°C.
• 2) Spray a large rimmed baking sheet with cooking spray.
• 3) Place 0.5 tablespoon olive oil in a large nonstick skillet over medium high heat.
• 4) When hot add the eggplant and 0.25 cup water.
• 5) Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
• 6) Transfer to the bowl of a food processor.
• 7) Add the remaining 0.5 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes.
• 8) Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
• 9) Combine the mixture with the breadcrumbs and red chile flakes if using.
• 10) Taste for salt then roll into 12 meatballs, about 2-inches in diameter.
• 11) Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
• 12) Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.

Notes

• 1) Some complaints about mushy interior, perhaps make meatballs smaller?
  Othes have suggested flattening the mixture and pan frying instead of baking.
• 2) Replace breadcrumbs with rolled oats.
• 3) Add cheese.
• 4) To get rid of the bitterness in your eggplant you can put the chopped vegetable in a colander with salt for about 20-30 mins prior to cooking them.
  Dry them off with paper towels and proceed.
• 5) Add herbs and spices such as oregano, basil or Italian Seasoning.