Vegan Eggplant Meatballs

Vegan Eggplant Meatballs

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 2
Scheduled for:
Dinner on Wednesday
Leftovers:
Dinner on Thursday

Ingredients for 2

Show Original

1 1/2 spray (about 1/3 second) Olive oil cooking spray
1/2 tbsp Extra virgin olive oil
1/2 eggplant Eggplant (cut into 1-inch pieces)
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/2 medium Yellow onion (chopped)
1/2 tbsp Garlic (minced)
1/2 cup White beans, canned (rinsed, drained)
1/8 cup Parsley, fresh (chopped)
1/2 cup Bread crumbs, plain, gluten free
1 cup Marinara pasta sauce
1/4 tsp Hot pepper (chili) flakes (optional)

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 chili 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.

Nutrition Facts

Per Portion

Calories 338
Calories from fat 58
Calories from saturated fat 8.6
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.2 g
Cholesterol 2.6 mg
Sodium 1267 mg
Potassium 1126 mg
Total Carbohydrate 59 g
Dietary Fiber 11.1 g
Sugars 11.6 g
Protein 10.9 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 4.0

Energy sources


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