Easy vegan eggplant meatballs: only 5 ingredients
Meatballs are one of my favorite recipes because they are perfect for serving to the appetizers Accompanied by a tasty cool drink. Just like these 5 ingredients easy vegan eggplant meatballs that can be eaten as finger food or paired with a tomato sauce. If you are looking for other recipes for some tasty and healthy vegan meatballs also try these lentil meatballs with sauce, or these chickpea and carrot meatballs or even these tofu and chickpea meatballs.
Why you'll love these eggplant meatballs.
- Simples: these vegan meatballs are simple to make and require only a few easy steps that I explain below.
- No eggs: These meatballs are vegan and therefore contain no eggs or other cheeses such as cottage cheese and
- Prepare them first: you can prepare the eggplant meatballs in advance and cook them only once you need them. The meatballs stay good for up to 2 days if stored in an airtight container inside the refrigerator.
- Also gluten-free: these meatballs can also be made gluten-free. The only ingredient you will need to replace is the breadcrumbs with gluten-free breadcrumbs, which you can easily find at the supermarket.
Here are all the ingredients you'll need for your easy vegan eggplant meatballs
- 1 big eggplant
- 1/2 leek stalk
- 100 g breadcrumbs (+ some breadcrumbs to coat the meatballs)
- 2 Tbsp. chickpea flour
- 2-3 sun-dried tomatoes in oil
- extra virgin olive oil to drizzle on top
- Salt & pepper to taste
- 1 sprig of parsley (optional)
- 1 clumps of dill (optional)
Preparation (step-by-step)
1. Cut the eggplant into cubes and the leek and thin strips.
2. Sauté the eggplant and leek in a nonstick skillet with a little oil for 10 minutes or until the eggplant is wilted.
3. Turn on the oven to 220°C fan function.
4. Place the sautéed eggplant and leek in a blender with all other ingredients and blend until smooth.
5. Shape the patties with wet hands so the dough does not stick to your hands.
6. Coat each patty in breadcrumbs making circular motions and place them on a baking sheet with parchment paper.
7. Pour a drizzle of oil over each patty and bake at 220°C for 35-40 minutes or until golden brown.
8. For optimal cooking of meatballs turn them over after 15 minutes and continue cooking.
9. Enjoy your meal!
Pro tip
For even cooking make sure to turn each patty halfway through baking in the oven.
Storage tips
You can store your baked vegan eggplant meatballs for 3 days in the refrigerator inside an airtight container.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Baked vegan eggplant meatballs
Equipment
- 1 non-stick frying pan
- 1 blender
- 1 baking tray
- 1 baking paper
Ingredients
- 1 big eggplant
- 1/2 leek stalk
- 100 g breadcrumbs (+ some breadcrumbs to coat the meatballs)
- 2 Tbsp chickpea flour
- 2-3 sun-dried tomatoes in oil
- as needed extra virgin olive oil
- as needed salt & pepper
- 1 tuft of parsley (optional)
- 1 tuft of dill (optional)
Instructions
- Cut the eggplant into cubes and the leek and thin strips.
- Sauté the eggplant and leek in a nonstick skillet with a drizzle of oil for 10 minutes or until the eggplant is wilted.
- Turn on the oven at 220°C fan function.
- Place the sautéed eggplant and leek in a blender with all other ingredients and blend until smooth.
- Shape the patties with wet hands so the dough does not stick to your hands.
- Coat each patty in breadcrumbs making circular motions and place them on a baking sheet with parchment paper.
- Pour a drizzle of oil over each patty and bake at 220°C for 35-40 minutes or until golden brown.
- For optimal cooking of meatballs turn them over after 15 minutes and continue cooking.
I hope you enjoyed the recipe, see you soon!
