Thank you to Sabrina Romero who found and perfected a great recipe that scratches that Italiano itch, while staying true to plant-based eating.
“Vegan Eggplant meatballs and Zucchini spaghetti- continuation and maintenance. The family loved it! Here is the link for the recipe. Just used organic veggies and organic foods.” – Sabrina Romero via Recipes – For Purium Lifestyle Facebook Group
Vegan Eggplant Meatballs
Slightly Adapted from Skinnytaste.com
- Organic Avocado/Coconut Oil Cooking Spray
- 1 tbsp olive oil
- 1 lb organic unpeeled eggplant, cut into 1-inch pieces
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 medium organic onion, chopped
- 1 tbsp minced organic garlic
- 1 cup cooked organic white beans (or drained, rinsed canned)
- 1/4 cup chopped fresh organic parsley
- 1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
- pinch red chili flakes (optional)
- 2 cups organic tomato marinara
Pre-heat over 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 or zucchini noodles.