Baked vegan eggplant meatballs
Simple recipe for baked vegan eggplant meatballs stuffed with leeks and tomatoes in oil
Servings: 10 large meatballs
Const: low
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.