Vegan Eggplant Meatballs
These Vegan Eggplant Meatballs are packed with flavor and perfect for pasta nights or sandwiches. Easy, versatile, and a plant-based delight!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Food Processor
- Measuring cups and spoons
Ingredients
- 2 medium eggplants 20 oz
- 1 cup fine or quick oats
- 0.75 cup brown rice flour gluten-free alternative
- 2 finely milled ground flax eggs made by mixing 2 tablespoons ground flax with 6 tablespoons water
- 2 tablespoons marjoram dried; or 1 tablespoon basil + 1 tablespoon oregano
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast optional
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Step 1: Prepare the Eggplant
- Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern. Drizzle with olive oil and sprinkle with a pinch of salt. Roast cut-side down on a baking sheet lined with parchment paper for about 30 minutes, or until tender.
Step 2: Make the Flax Egg
- In a small bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let sit for about 10 minutes until it thickens to a gel-like consistency.
Step 3: Combine the Ingredients
- Once the eggplant is roasted and cooled slightly, scoop out the flesh and place it in a large mixing bowl. Add oats, brown rice flour, flax egg, marjoram (or basil and oregano), garlic powder, nutritional yeast (if using), salt, and pepper. Mix well until combined.
Step 4: Form the Meatballs
- Using your hands, take a small handful of the mixture and roll into balls about the size of a golf ball. Place them on the baking sheet.
Step 5: Bake the Meatballs
- Bake in the preheated oven for 25-30 minutes, flipping halfway through to ensure even cooking. They should be golden brown and firm to the touch.
Step 6: Serve
- Serve the Vegan Eggplant Meatballs with your favorite sauce such as vegan marinara, caramelized carrot sauce, vegan mac and cheese sauce, or creamy vegan cashew Alfredo sauce for a complete meal.
Notes
- For a low-carb alternative, replace oats with almond flour and brown rice flour with coconut flour.
- If the mixture is too wet, add more oats or brown rice flour to reach a workable consistency.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.