Lentil Eggplant Meatballs
Try these Lentil Eggplant Meatballs, a hearty and flavorful plant-based alternative packed with protein, fiber, and wholesome ingredients. Perfect for pasta, grain bowls, or as a delicious vegan snack, this easy recipe is both nutritious and satisfying!
Egg Free, Nut Free, Soy Free
Looking for a hearty, plant-based alternative to traditional meatballs? These Lentil Eggplant Meatballs are 100% vegan, packed with flavor, and perfect for pairing with pasta, grains, or even as a protein-packed snack. With a satisfying texture and rich, savory taste, they are sure to become a staple in your kitchen!
How This Is a Balanced Plant-Based Meal
This dish is not only delicious but also nutritionally balanced. The lentils provide protein and fiber, the eggplant adds antioxidants and vitamins, and the whole wheat spaghetti offers complex carbohydrates for sustained energy. With the addition of heart-healthy olive oil and fresh herbs, this meal is a wholesome choice for anyone looking to enjoy a plant-based diet.
Ingredients Used to Make Lentil Eggplant Meatballs
- Eggplant
- Garlic
- Shallots
- Olive oil
- Dried oregano
- Salt & pepper
- Lentils
- Parsley
- Panko breadcrumbs
- Spaghetti
- Marinara or tomato sauce
Kitchen Tools Needed to Make Lentil Eggplant Meatballs
How to Make Lentil Eggplant Meatballs
First, roast the eggplant, garlic and shallots with spices.
This adds a depth of flavor to the Lentil Eggplant Meatballs.
In a large bowl, toss the eggplant, garlic, and shallot in olive oil and season with dried oregano, salt, and pepper. Roast for 30 minutes until soft.
While the eggplant roasts, cook the lentils.
While the eggplant roasts, cook the lentils in water or vegetable broth. Bring to a boil, reduce to a simmer, and cook until tender but not mushy. Drain excess liquid.
Next, prepare the “batter” for the meatballs.
Add cooked lentils to a food processor with the roasted eggplant, garlic, shallots, dried oregano, and parsley. Pulse until combined but still chunky.
Transfer the mixture to a bowl and mix in the panko breadcrumbs. Then, using an ice cream or cookie scoop, form small meatballs and place them on a baking sheet. Bake for 25-30 minutes at 375°F until browned.
How to Serve Lentil Eggplant Meatballs
There are so many different ways you can enjoy this plant-based meal. Try one of these meal ideas…
- Spaghetti & meatballs… but make it plant-based!
- Meatball hero – add the Lentil Eggplant Meatballs with sauce and cheese to a hero roll
- Throw the ‘balls over salad
- Use zoodles or spaghetti squash as a base for the ‘meatballs’
- Dip ’em in any dipping sauce
Delicious Plant-Based Meals You’ll Love
If you love these Lentil Eggplant Meatballs, here are some other plant-based recipes to try:
- Chickpea and Spinach Stuffed Peppers
- Spaghetti Squash with Walnut Pesto
- Sweet Potato and Black Bean Enchiladas
- Roasted Cauliflower and Chickpea Tacos
How to Repurpose Leftovers
If you have leftovers, here are some creative ways to enjoy them:
- Sandwiches: Stuff the meatballs into a whole wheat roll with marinara sauce for a meatball sub.
- Salads: Slice the meatballs and toss them into a mixed green salad with balsamic dressing.
- Grain Bowls: Serve over quinoa or brown rice with roasted vegetables.
- Wraps: Roll the meatballs into a whole wheat tortilla with hummus and greens.
FAQs About This Recipe
Can I freeze these meatballs?
Yes! These Lentil Eggplant Meatballs freeze well. Store them in an airtight container for up to 3 months. Reheat in the oven or microwave before serving.
Can I use a different type of lentil?
Brown or green lentils work best as they hold their shape well. Red lentils tend to become too mushy.
Can I make these gluten-free?
Yes! Simply swap the panko breadcrumbs for gluten-free breadcrumbs and use a gluten-free pasta option.
How do I store leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or stovetop for best texture.
These Lentil Eggplant Meatballs are a must-try for anyone looking for a hearty, plant-based meal. Give them a try and let us know how you like them!
PrintLentil Eggplant Meatballs
These Lentil Eggplant Meatballs are a hearty and flavorful plant-based alternative packed with protein, fiber, and wholesome ingredients.
- Prep Time: 25 minutes
- Cook Time: 60 minutes, divided
- Total Time: 85 minutes
- Yield: 4ish servings 1x
Ingredients
- 1 medium eggplant, unpeeled, diced (5 cups cubed)
- 2 garlic clove, peeled
- 1 shallot, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoon dried oregano, divided
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup uncooked lentils
- ¼ cup loose parsley
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F.
- In a large bowl, toss the eggplant, garlic, and shallot in olive oil and season with ½ tsp. dried oregano, salt and pepper. Transfer to a large baking sheet and roast until soft, about 30 minutes.
- While the eggplant roasts, cook the lentils. Add the lentils to a small saucepan with 1 ½ cups water. Bring to a boil, then reduce to a simmer until the lentils are soft, but not mushy. Drain the excess water.
- Add 1 cup of cooked lentils to a food processor with the roasted eggplant, garlic and shallots. Then add 1 tsp. dried oregano, and parsley. Pulse until combined, but chunky.
- Transfer to a bowl and mix in the panko breadcrumbs.
- Using an ice cream or cookie scoop, scoop the lentil eggplant mixture into balls and place on the baking sheet. Bake at 375°F for 25-30 minutes, until browned.
To prepare pasta alongside the Balls:
- While the Lentil Eggplant Balls bake, boil a large pot of water for the pasta. When boiling, generously salt the water and add the pasta. Cook according to the package directions until al dente. Drain and set aside until ready to serve.
- While the pasta and Lentil Eggplant Balls cook, heat the marinara or tomato sauce in a small saucepan over medium heat until warm.
- To assemble, toss the pasta with half of the heated sauce. Top each portion with the Lentil Eggplant Balls and additional sauce. Serve with parmesan cheese on top, if desired.
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