This recipe was a big hit with my family! It had a great meat-like texture and taste. I added some Italian seasoning to the recipe when I made them for a little extra flavor. These eggplant meatballs made great sub sandwiches with marinara sauce and melted mozzarella on a toasted sub bun. I used slightly more than a 1 pound eggplant, so it made more mixture. I used the extra mixture to make two personal size meatloafs and it was equally delicious.
Vegan Eggplant Meatballs
Adapted from Mark Bittman’s VB6 Cookbook
- 3 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 or canned white beans
- 1/4 cup chopped fresh parsley
- 1 cup whole wheat breadcrumbs or panko
- pinch red chili flakes (optional)
Heat the oven to 375°. Use 1 tablespoon olive oil to grease a large rimmed baking sheet.
Place 1 tablespoon olive oil in a large 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 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.
Add the eggplant mixture with the onion and garlic, then add the breadcrumbs and red chile flakes if you’re using them. Season to taste with salt and pepper. Roll the mixture into 12 balls about 2 inches in diameter and transfer them to the prepared baking sheet. Bake until firm and browned, 25 to 30 minutes.