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!
Foto: Skinnytaste
Bahan-bahan
- 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
Langkah-langkah
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Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
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Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.
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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.
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Transfer to the bowl of a food processor.
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Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes.
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Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
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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.
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Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
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Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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