Description
These Vegan Eggplant Meatballs are a delicious and healthy plant-based alternative to traditional meatballs. Made with roasted eggplant, lentils, and flavorful herbs, they are baked and then pan-fried to crispy perfection. Perfect as a hearty appetizer or main dish, these meatballs are gluten-free, vegan, and packed with protein and fiber for a nutritious meal.
Ingredients
Meatball Base
- 1 globe eggplant
- 2/3 cup cooked green lentils
- 3 tablespoons pureed carrot or sweet potato (or 1 large egg if not vegan)
- 2 medium cloves garlic, minced
- 1/4 cup roughly chopped basil
- 1/4 cup roughly chopped parsley
- 1/3 cup nutritional yeast (or chickpea flour)
- 1 1/2 cups breadcrumbs
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
Oils
- 1/2 cup extra virgin olive oil, plus 2 tablespoons for toasting breadcrumbs
- 1 cup grapeseed oil (for frying)
Instructions
- Preheat and Toast Breadcrumbs: Adjust an oven rack to the middle position and preheat the oven to 300°F. In a medium bowl, toss the breadcrumbs with 2 tablespoons of olive oil and 1/4 teaspoon of kosher salt. Spread them evenly on a rimmed sheet pan and bake for about 10 minutes, stirring halfway through until lightly golden. Transfer the toasted breadcrumbs to a large plate and set aside.
- Roast the Eggplant: Increase the oven temperature to 375°F. Line a sheet pan with aluminum foil and place the whole eggplant on top. Prick the skin 3 to 4 times with a fork. Roast in the oven for 40 to 50 minutes until very tender and a paring knife slips in easily. Remove from oven and cut an X in the bottom with scissors. Place it stem side up in a colander set over the sink to drain and cool for 20 minutes.
- Prepare the Meatball Mixture: Slice the eggplant open lengthwise and scoop out the flesh into the bowl of a food processor. Add pureed carrot (or egg), cooked lentils, minced garlic, basil, parsley, nutritional yeast (or chickpea flour), 3/4 teaspoon kosher salt, black pepper, and crushed red pepper flakes. Pulse about 12 times for one second each to combine. Add the toasted breadcrumbs and pulse 2 to 3 more times, just until integrated.
- Chill the Mixture: Transfer the mixture to a medium bowl and cover tightly with plastic wrap pressed onto the surface. Refrigerate for at least 20 minutes or overnight to help it firm up.
- Shape the Meatballs: Remove from the fridge and shape the mixture into golf ball-sized pieces, rolling to form round balls.
- Heat Oil for Frying: In a large heavy-bottomed skillet, heat the grapeseed oil and remaining 1/2 cup olive oil over medium-high heat for about 2 minutes until hot and shimmering.
- Fry the Meatballs: Test the oil by dropping in one meatball; it should immediately sizzle. Add a few meatballs at a time without overcrowding the pan. Fry for 3 to 5 minutes per batch, turning to brown all sides evenly.
- Drain and Serve: Using a slotted spoon, transfer the fried meatballs to a paper towel-lined plate to drain excess oil. Serve warm immediately.
Notes
- You can substitute pureed carrot with sweet potato or one large egg if not vegan.
- Make sure to drain the roasted eggplant thoroughly to avoid soggy meatballs.
- For gluten-free version, use gluten-free breadcrumbs.
- Do not overcrowd the pan during frying to ensure even browning.
- These meatballs can be served with your favorite marinara or dipping sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated by pan-frying or baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Roasting and Frying
- Cuisine: Vegan American
