Vegan eggplant meatballs with sauce
Easy recipe for vegan eggplant meatballs with sauce perfect to serve as a vegan main course
Servings: 3 servings
Const: low
Ingredients
For the 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
- as needed extra virgin olive oil
- as needed salt & pepper
- 1 tuft parsley (optional)
- 1 tuft dill (optional)
For the tomato sauce
- 350 g 5.29 oz tomato sauce
- 1 Tbsp extra virgin olive oil
- 1/2 white onion
- 1 tsp tomato paste
- 1 clove garlic
- as needed salt & pepper
Instructions
To prepare the meatballs
- 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 the meatballs, turn them over after 15 minutes and continue cooking for another 15 minutes or until your meatballs are nicely browned.
For the tomato sauce
- Put a drizzle of oil in the same pan in which you cooked the meatballs.
- Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
- Add tomato sauce and cook over medium heat for 10 minutes with the lid on.
- Add salt and pepper to your sauce and adjust the salt if necessary.
- Put the meatballs inside the sauce!
- Serve your meatballs with plain rice or any other grain. Enjoy!