Eggplant       "Meatballs"


4 servings


1 hour


– 1 medium eggplant – ¼ cup water – ½ tbsp. chipotle in Adobo sauce – 1 cup Panko breadcrumbs – 2 garlic cloves – ¼ cup chopped parsley – 1 tsp. sea salt – ⅓ tsp. pepper – 14 oz. Marinara Flax "egg" – 1 tbsp. ground flax seeds – 2 tbsp. water

1. Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.

2. In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.

3. Add the chipotles in adobo, salt, and about ¼ cup of water to the eggplants. Stir, and cook just until eggplants have softened nicely.

4. Transfer the eggplants to a large mixing bowl and mash them with a potato masher.

5. Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.

6. Scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.

7. In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.

You can store these Eggplant Meatballs  in the refrigerator for up to 3 days.

They can also be frozen, so place the cooled meatballs on a baking sheet to freeze in a single layer. They will last for up to 2 months.

Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. 

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes