fbpx Print

4-Ingredient Vegan Eggplant Balls

Print Recipe

3 from 1 review

Ingredients

Scale
  • 1 medium eggplant, diced
  • 1 garlic clove, peeled
  • 1 shallot, minced
  • 1/8 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 – 1 1/2 tablespoon(s) extra virgin olive oil
  • 3/4 cup whole wheat breadcrumbs (gluten-free if desired), divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried or fresh parsley

Instructions

  1. Preheat oven to 400°F.
  2. Add eggplant, garlic, and shallots to a large bowl. Season with salt and pepper, toss in olive oil. Distribute eggplant, garlic and shallots on a large baking sheet and roast for 30-40 minutes.
  3. Lower oven temperature to 350°F.
  4. In a large food processor combine roasted eggplant mixture with 1/2 cup breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined. Scrape down the sides of the food processor and mix in the other 1/4 cup of breadcrumbs. Avoid over-mixing. The mixture should easily stick together into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)
  5. Form the eggplant and breadcrumb mixture into 1- or 2-inch balls, based on personal preference. Per eggplant, you should yield about 12-16 balls, depending on the size of the eggplant and balls.
  6. Place balls on a large baking sheet and bake for 30 minutes, rotating halfway through.
  7. Serve with marinara sauce and over zucchini linguine, spaghetti squash, sautéed spinach, whole grain pasta, or pop ‘em plain! Enjoy!

Notes

Note: Doubling, tripling, or quadrupling this recipe works like a charm!

Find it online: https://chelseyamernutrition.com/eggplant-balls/